How often should food handling surfaces be cleaned and sanitized?

Food handling surfaces should be cleaned and sanitized after each use and whenever they become contaminated to ensure safe food handling practices. This approach is crucial for preventing cross-contamination, which can lead to foodborne illnesses. Surfaces like countertops, cutting boards, and utensils can harbor harmful bacteria, especially after contact with raw foods or when multiple food items are prepared in succession.

Regular cleaning and sanitization help maintain a hygienic environment in food preparation areas and support compliance with health regulations. By implementing this practice consistently, food handlers can mitigate risks associated with unclean surfaces, thereby protecting both themselves and consumers from potential food safety hazards.

Other options suggest less frequent cleaning, which does not adequately address the high risk of contamination that can occur in a busy food preparation setting. For instance, cleaning only once a day or weekly would not sufficiently minimize the chances of bacteria growth or transfer that could occur throughout the day. Additionally, restricting cleaning to only when switching from raw to cooked food ignores the continuous risk of contamination that can happen during food preparation.