How often should kitchen equipment be cleaned and sanitized?

Cleaning and sanitizing kitchen equipment after each use and on a regular schedule is essential for maintaining food safety and hygiene standards. This practice helps to prevent cross-contamination and ensures that harmful bacteria and pathogens are eliminated before they can affect food safety. For instance, cutting boards, knives, and utensils that come into contact with raw food should be cleaned and sanitized after each use. Additionally, implementing a regular cleaning schedule for equipment like ovens, grills, and refrigerators helps maintain a higher standard of cleanliness, reducing the risk of foodborne illnesses.

Other choices do not align with the best practices in food safety. For example, cleaning equipment only when it appears dirty could lead to the buildup of allergens, bacteria, and other contaminants that aren't visible. Cleaning once a week or every month is not sufficient for equipment used frequently, as it increases the risk of having contaminated surfaces that can affect the safety of food served to customers.