How often should food contact surfaces be sanitized?

Food contact surfaces should be sanitized after each use or whenever there is a change of food types to prevent cross-contamination and ensure food safety. This practice is essential in maintaining hygienic conditions in food preparation areas. For instance, if raw meat is prepared on a cutting board, the surface should be sanitized before using it for ready-to-eat foods like vegetables or fruits. Sanitizing surfaces in this manner minimizes the risk of pathogens being transferred from one type of food to another, thereby protecting consumer health.

Sanitizing only at the end of the day does not adequately address the ongoing risk of contamination that can occur throughout food preparation. Similarly, sanitizing twice a week is insufficient for maintaining safe food contact surfaces, as bacteria can multiply rapidly within that time frame. While sanitizing every hour during food service may be beneficial for certain high-risk environments, it is typically more practical and effective to sanitize surfaces after each use, ensuring cleanliness is maintained consistently.