When should all food-contact surfaces be cleaned and sanitized?

The timing for cleaning and sanitizing all food-contact surfaces is critical for ensuring food safety and preventing cross-contamination. The correct answer indicates that food-contact surfaces should be cleaned and sanitized after they are used or when food handlers begin working with different types of food. This practice is essential because it minimizes the risk of bacteria and pathogens transferring between different food items, especially when handling raw and ready-to-eat foods, which have different safety requirements.

When food-contact surfaces are cleaned and sanitized after use, they are returned to a condition that is safe for food preparation and service, helping to maintain high standards of hygiene in the kitchen. Additionally, cleaning and sanitizing when transitioning between different types of food protects vulnerable food items from contamination from allergens or harmful microorganisms that may have been present on the surfaces after handling raw products. This approach supports compliance with food safety guidelines and ensures that all food served is safe for consumption.