How often should food contact surfaces be sanitized?

Sanitizing food contact surfaces after each use or whenever they become contaminated is essential for maintaining food safety. This practice helps to eliminate harmful bacteria and pathogens that can lead to foodborne illnesses. Food contact surfaces, including cutting boards, countertops, and utensils, are prone to contamination due to direct contact with raw foods, dirty hands, or spills.

Regular sanitization not only reduces the risk of cross-contamination but also ensures that surfaces remain safe for food preparation. By implementing this practice consistently, food establishments can uphold hygiene standards and protect customers' health. In contrast, less frequent sanitization intervals, such as once a day or weekly, may allow harmful microorganisms to survive and multiply, increasing the risk of foodborne illness outbreaks. Thus, the necessity for immediate sanitization after use is paramount for effective food safety management.