How should food contact surfaces be maintained to ensure safety?

Food contact surfaces should be regularly cleaned and sanitized to ensure safety because they can harbor harmful bacteria and pathogens that may contaminate food. Regular cleaning removes debris, food particles, and environmental contaminants, while sanitizing reduces the levels of microorganisms to safe standards.

When surfaces are cleaned and sanitized on a frequent basis, the risk of cross-contamination during food preparation is significantly minimized. This is especially important in commercial food service environments where multiple food items are handled throughout the day, increasing the likelihood of contamination.

Cleaning only once a day, when visibly dirty, or only weekly does not provide adequate protection against the potential buildup of harmful microorganisms. Surfaces should ideally be cleaned and sanitized after each use, or between handling different types of food, especially when switching between raw and ready-to-eat items. This continuous vigilance helps to ensure a safer food handling environment, promoting public health and safety.