How often should a food-contact surface that is in constant use be cleaned and sanitized?

Food-contact surfaces that are in constant use should be cleaned and sanitized every four hours to ensure that food safety standards are upheld. This practice minimizes the risk of cross-contamination and the growth of pathogens that can occur when these surfaces are used repeatedly without adequate cleaning.

Cleaning and sanitizing every four hours is particularly important in busy food service environments, as food residues and bacteria can accumulate rapidly. This routine helps to maintain a hygienic work area and protects the health of consumers by reducing the chances of foodborne illnesses. In contrast, less frequent cleaning intervals may allow harmful bacteria to proliferate, which can compromise food safety.