When should food contact surfaces be sanitized?

Food contact surfaces should be sanitized before and after preparing different types of foods, and also after spills occur to prevent cross-contamination and ensure food safety. This practice is crucial, especially in environments where various types of food are handled, as it minimizes the risk of pathogens being transferred from one type of food to another.

Sanitizing before preparing food ensures that any potential contaminants present on the surfaces are eliminated. This is particularly important when switching between different food categories, such as raw meats and vegetables, as they carry different risks of bacterial contamination. The need to sanitize after spills further reinforces hygiene, as spills can lead to the growth of harmful bacteria if not addressed promptly.

In contrast, the other options fall short in maintaining optimal food safety practices. Only sanitizing after preparing raw meat products neglects the necessary precautions needed when handling other food types. Only sanitizing every 24 hours does not account for the continuous preparation and handling of food throughout the day, posing a significant risk of contamination. Similarly, limiting sanitization to the end of the day also does not provide adequate protection during busy service hours, when surfaces are frequently exposed to food and potential contaminants.

Overall, maintaining a routine of regular sanitization aligns with food safety guidelines to protect public health