When must food-contact surfaces in a food service establishment be sanitized?

Food-contact surfaces in a food service establishment must be sanitized after each use or when switching between different types of food to prevent cross-contamination. This practice is crucial for maintaining food safety and hygiene standards. For instance, if surfaces are used for raw meat and then for ready-to-eat foods, not cleaning and sanitizing those surfaces could transfer harmful bacteria, leading to foodborne illnesses.

Sanitizing surfaces removes any residual food particles and harmful microorganisms, thus ensuring that the food served is safe for consumption. Regular sanitization aligns with food safety regulations and best practices, making it an essential part of daily operations in any food service environment.