How often should high-touch surfaces in foodservice areas be sanitized?

High-touch surfaces in foodservice areas should be sanitized at least every four hours or more frequently as needed to ensure a safe environment for food preparation and service. This is critical because high-touch surfaces, such as countertops, utensils, door handles, and equipment, can harbor pathogens that may transfer to food or onto employees, increasing the risk of foodborne illnesses. Regular sanitization helps to reduce the microbial load on these surfaces, thereby minimizing the potential for contamination.

The guidance to sanitize every four hours aligns with best practices established by health authorities and food safety guidelines. Frequent sanitization is especially important during peak service times or in high-traffic areas, where the likelihood of germs spreading is greater. Situations that require more frequent sanitization include spills, after handling raw food, or when staff change activities.

In contrast, sanitizing only once a day, when visibly dirty, or on a weekly basis would not provide adequate protection against cross-contamination and the persistence of pathogenic microorganisms, thus compromising food safety in the facility.