How often should surfaces in food prep areas be sanitized?

Surfaces in food preparation areas should be sanitized every time they are used to ensure the highest level of food safety. This practice is essential because foodborne pathogens can easily transfer from one surface to another, especially when different foods are being prepared. For instance, when chopping raw meats and then using the same surface for vegetables, thorough sanitation is necessary to prevent cross-contamination.

Regular sanitation after each use helps maintain a clean environment and protects against the spread of harmful bacteria. This is especially important in a professional kitchen where multiple dishes are prepared and where the risk of contamination is higher. Timely sanitation practices are a fundamental part of food safety training that aligns with health regulations and food safety best practices.