How often should food contact surfaces be cleaned and sanitized?

Food contact surfaces should be cleaned and sanitized after each use or when switching from raw to ready-to-eat foods because this practice is essential for preventing cross-contamination. Raw foods, particularly meats, can harbor harmful pathogens that pose risks to food safety. If the same surface is used for ready-to-eat foods without proper sanitation in between, there is a significant risk of transferring these pathogens to foods that will not be cooked further, putting consumer health at stake.

Additionally, the frequency of cleaning and sanitizing ensures that any food residue, allergens, or bacteria are effectively removed before introducing other food items. This procedure helps maintain a hygienic work environment, which is critical for food safety in any setting that handles food. Regular sanitation practices align with public health guidelines and standards set by food safety authorities, thereby ensuring that food served to consumers is safe to eat.