How often should food contact surfaces be cleaned and sanitized?

Food contact surfaces are crucial in preventing cross-contamination and ensuring food safety. Cleaning and sanitizing these surfaces after each use or every four hours during continuous use is the standard practice because it minimizes the risk of harmful bacteria and other pathogens from transferring to food.

When food is repeatedly placed on surfaces, especially during busy service periods, it can lead to a buildup of microorganisms. By cleaning and sanitizing after each use, or at least every four hours, you ensure that surfaces remain free from contaminants that could cause foodborne illnesses. This practice aligns with food safety regulations and guidelines set by agencies like the FDA and the CDC, reinforcing the importance of vigilant sanitation in any food service environment.

The other options do not provide adequate frequency for cleaning and sanitizing; for instance, cleaning just once a day or only at the end of the workday fails to account for the ongoing risks present during service, and cleaning every two hours may not be sufficient for operations with high volume or prolonged use. Thus, the frequency outlined in the correct answer supports optimal food safety practices.