How often should food contact surfaces be sanitized during operation?

Food contact surfaces should be sanitized every 4 hours during use to ensure that they remain free from harmful pathogens and contaminants. This frequent sanitization is essential in food service operations, especially in environments where food is prepared and served continuously. Regular sanitization helps minimize the risk of foodborne illnesses that could arise from bacteria, viruses, or other microorganisms that may accumulate on these surfaces due to ongoing food preparation activities.

In high-traffic food preparation environments, surfaces can become contaminated quickly, so a routine of sanitizing every 4 hours provides a safeguard against cross-contamination and helps maintain food safety standards. This practice aligns with health department guidelines and ensures that food businesses meet regulatory requirements while offering safe food products to consumers. The other options do not reflect the best practices for maintaining safety in food service settings, as they do not provide a sufficient frequency of sanitization during active use.