How often should food handling surfaces be sanitized?

Food handling surfaces should be sanitized after every use to minimize the risk of cross-contamination and foodborne illnesses. This practice is crucial because surfaces can harbor harmful bacteria and pathogens that can transfer to food. By sanitizing surfaces consistently, food handlers ensure that any potentially harmful microorganisms are eradicated, creating a safer environment for food preparation.

Regular sanitization after each use is essential, particularly in busy kitchens where food is handled frequently, and to prevent contamination between different types of food, especially raw and cooked items. This proactive approach maintains hygiene standards and supports food safety protocols required by health regulations.