Which surfaces must be washed and sanitized after food contact?

After food contact, it is crucial to wash and sanitize surfaces that come into direct contact with food to prevent cross-contamination and ensure food safety. Cutting boards and utensils are specifically designed for food preparation and handling, making them particularly susceptible to the transfer of pathogens if they are not properly cleaned.

Sanitizing these items involves not only washing them to remove food particles and residues but also using a chemical sanitizer or heat to significantly reduce the number of microorganisms to safe levels. This is essential for maintaining health standards in food service environments.

While plates and glasses also require cleaning after food contact, they are generally considered to be less risk-prone compared to cutting boards and utensils, which can harbor more bacteria due to their frequent use with raw and cooked foods. Other choices like tabletops and chairs, or ovens and stoves, also need to be cleaned but are not as critical for direct food safety after contact as cutting boards and utensils.

In summary, the emphasis on cutting boards and utensils in food safety practices highlights their direct role in food preparation and the importance of ensuring they are thoroughly washed and sanitized after each use.