How often should food contact surfaces be sanitized?

Food contact surfaces should be sanitized after every use or change in food types to ensure the safety and quality of the food being prepared. This practice is crucial in preventing cross-contamination, which can lead to foodborne illnesses. When surfaces are sanitized frequently, particularly between different food items—especially when switching between raw and cooked foods or allergens—the risk of harmful pathogens being transferred from one food type to another is significantly reduced.

Sanitizing regularly helps maintain a safe kitchen environment consistent with food safety guidelines. The frequency of sanitization reflects best practices established by health organizations and food safety standards to protect consumers and uphold public health. This constant vigilance is essential in a food service setting where diverse ingredients are handled.