When should food contact surfaces be cleaned and sanitized during food preparation?

Cleaning and sanitizing food contact surfaces after using a different food type is essential for preventing cross-contamination, which is a significant risk factor for foodborne illnesses. The process ensures that harmful pathogens from one type of food do not transfer to another, especially between raw foods, such as meats, and ready-to-eat foods, such as salads. This practice aligns with food safety protocols that emphasize maintaining hygiene and reducing the risk of contamination during food preparation.

While cleaning at the beginning of the day is essential for overall kitchen cleanliness, it does not address the ongoing risks that arise throughout food preparation. Cleaning twice after cooking does not specifically target the critical need for sanitation between different food types. Only cleaning surfaces if they look dirty fails to recognize that pathogens can be present even when surfaces appear clean, thus risking food safety. Therefore, cleaning and sanitizing after switching between different food items is a proactive approach that supports safe food handling.