How often should food contact surfaces be sanitized?

Food contact surfaces should be sanitized after every use to ensure the highest level of food safety. This practice helps to eliminate harmful pathogens and prevents cross-contamination, particularly in environments where raw and cooked foods are handled. Sanitizing surfaces after each use is especially critical in food service settings, where various types of food are prepared and served throughout the day.

By regularly sanitizing these surfaces, food service workers can significantly reduce the risk of foodborne illnesses, which can arise from bacteria, viruses, and other contaminants that may linger on surfaces. This frequency ensures that, regardless of the volume of food being processed or the diversity of food types in a busy kitchen, the risk of contamination is minimized.

In contrast, sanitizing once a day, once a week, or only at the end of service may leave surfaces vulnerable to bacteria or other pathogens between uses, increasing the chances of cross-contamination and foodborne illness. Thus, sanitizing after every use aligns with best practices for food safety in the food service industry.