How often should food contact surfaces be cleaned and sanitized?

Cleaning and sanitizing food contact surfaces after every use or batch of food is essential for maintaining food safety. This practice helps prevent cross-contamination, which can lead to foodborne illnesses. When food contact surfaces, such as cutting boards, utensils, and counters, are exposed to raw food or potential contaminants, they must be cleaned and sanitized promptly to eliminate any harmful bacteria or pathogens.

By ensuring that surfaces are cleaned and sanitized after each use, food handlers can significantly reduce the risk of spreading contaminants to ready-to-eat foods or other food items being prepared. This consistent approach aligns with food safety guidelines and regulations, safeguarding public health and ensuring safe food handling practices in any food service establishment.

The other options suggest inadequate cleaning frequencies or conditions that may overlook critical contamination risks, making them less effective in ensuring food safety.