How often should food-contact surfaces be sanitized during service?

Sanitizing food-contact surfaces after each use or when switching types of food is essential for maintaining food safety and preventing cross-contamination. This practice ensures that harmful bacteria and pathogens are eliminated, which is particularly important in environments where raw foods, such as meats, are handled alongside ready-to-eat items. By sanitizing surfaces regularly, food service workers contribute to a safer food preparation area, reducing the risk of foodborne illnesses.

The need for frequent sanitization becomes evident when switching between different food types. For instance, using the same surface for raw poultry and then for fresh vegetables could transfer harmful bacteria, leading to serious health risks for consumers. Therefore, this practice aligns with food safety guidelines and enhances overall hygiene in food service operations.