How often should food contact surfaces be sanitized?

Sanitizing food contact surfaces after each use and whenever working with raw foods is essential for maintaining food safety. This practice is critical because food contact surfaces can harbor harmful pathogens that can lead to foodborne illnesses. By sanitizing these surfaces frequently, you significantly reduce the risk of cross-contamination, especially when transitioning between different food types, such as raw meat, poultry, seafood, and ready-to-eat foods.

Regular sanitization helps ensure that any bacteria or contaminants that may have been present are eliminated before preparing or serving food, protecting both the food and the consumers. The emphasis on sanitizing after each use reflects best practices recommended by food safety authorities, ensuring that even small instances of contamination are addressed immediately. This not only contributes to food safety but also supports overall hygiene in food handling environments.

Other options suggest infrequent sanitization intervals that do not meet the necessary safety standards, thereby increasing the risk of contamination and foodborne illness.