When should food contact surfaces be sanitized?

Food contact surfaces should be sanitized before and after food preparation to ensure safe food handling practices. Sanitizing before food preparation helps eliminate any bacteria or contaminants that could be present on those surfaces, reducing the risk of cross-contamination. This step is crucial, especially when switching between different types of food, such as raw meats and fresh vegetables, to prevent harmful pathogens from being transferred.

Sanitizing after food preparation is equally important. This step helps remove any residues, such as food particles and juices, which can harbor bacteria and lead to foodborne illnesses. Regular sanitization practices ensure that surfaces remain clean and safe for future use, contributing to a safe food environment.

This approach differs from options that suggest sanitizing only once, such as just before or after food prep, or on a less frequent schedule, like once a week. Relying on infrequent sanitization increases the risk of contamination and food safety issues. Thus, consistent sanitization both before and after food preparation is the best practice for maintaining hygiene in food service operations.