What is the recommended frequency for sanitizing food-contact surfaces?

Sanitizing food-contact surfaces is crucial for preventing foodborne illnesses and ensuring food safety. The recommended frequency of sanitizing these surfaces is after each use or at regular intervals during service. This approach helps to eliminate pathogens that may be transferred from one food item to another, especially when different types of food are being prepared in a given period.

The rationale behind sanitizing after each use is to reduce the risk of cross-contamination, particularly in environments where multiple foods are handled, such as in restaurants or food preparation areas. Regularly sanitizing during service ensures that surfaces remain clean and safe, particularly when dealing with high-risk foods like raw meats or ready-to-eat items.

In contrast, sanitizing only once a day would not address the contamination that might occur throughout the day, and sanitizing every three hours may not be frequent enough, depending on the volume of food being prepared. Additionally, only sanitizing when visibly dirty can lead to significant health risks, as pathogens may be present even on clean-looking surfaces. Thus, the chosen frequency of sanitizing food-contact surfaces is critical in maintaining food safety standards.