Food contact surfaces must be cleaned and sanitized after each use or at least every four hours if in constant use. Additionally, they should be cleaned and sanitized:
- After handling raw meat, poultry, or eggs to prevent the spread of harmful bacteria.
- When visibly soiled or contaminated with spills, food debris, or other contaminants.
- Between switching tasks, especially between raw animal food items and between raw foods and ready-to-eat foods.
- After handling common food allergens to prevent cross-contamination.
- After breaks or any interruption in food handling tasks.
This practice prevents bacteria buildup, cross-contamination, and helps ensure food safety by killing harmful pathogens and allergens left on surfaces.
