How often should food contact surfaces be sanitized?

Food contact surfaces should be sanitized after each use to prevent cross-contamination and ensure food safety. This practice is critical in a food service environment where different types of food are prepared, as harmful bacteria can transfer from one surface to another. For instance, if raw meat is cut on a surface and then the same surface is used for preparing vegetables without proper sanitization, there is a risk of foodborne illness due to cross-contamination.

Sanitizing surfaces after each use helps eliminate pathogens that could cause foodborne illnesses. This includes items such as cutting boards, countertops, utensils, and cooking equipment. Frequent sanitization is a key component of maintaining a safe food handling environment and complying with health regulations.

Other options may imply inadequate sanitation procedures. For example, once a day or once a week does not provide the necessary protection against contamination throughout the day when multiple food items are being prepared. Sanitizing only before closing the restaurant would leave surfaces unprotected during peak hours. Thus, regular sanitization after each use is essential for food safety.