How often should equipment be cleaned and sanitized while in use?

Cleaning and sanitizing equipment while in use is crucial in maintaining food safety and preventing contamination. The recommendation to clean and sanitize equipment every 4 hours is vital because it helps ensure that surfaces remain free from harmful pathogens that can multiply over time, especially in environments where food is being prepared or served.

This interval allows for a balance between practicality and safety, as equipment can be used for extended periods without becoming a source of contamination. Cleaning only when visibly dirty or at the end of the day does not account for the potential growth of bacteria and other microorganisms that can occur during active use. Regular cleaning at set intervals, such as every 4 hours, minimizes risks and upholds health standards more effectively.