How often should food processors, work tables, and cutting boards be sanitized?

The correct answer is to sanitize food processors, work tables, and cutting boards after each use or at regularly scheduled intervals because these surfaces can easily harbor harmful bacteria and contaminants. Given the nature of food preparation, especially in environments where raw foods, such as meats and vegetables, are handled, it is crucial to minimize the risk of cross-contamination.

Sanitizing after each use ensures that any pathogens or residues that may have been left on the surfaces are eliminated before they can transfer to other foods. Regularly scheduled sanitization can also complement this by ensuring that surfaces remain safe for use throughout the day, especially in busy kitchens where multiple food items may be prepared in succession.

In contrast, cleaning once a day, once per shift, or twice a week may not provide sufficient protection against the risk of foodborne illnesses. These infrequent sanitization intervals can allow pathogens to multiply, posing a higher risk to food safety. Thus, the best practice is to maintain a routine that includes sanitizing these surfaces frequently to ensure the safety and quality of food served.