To maintain sanitation, how often should food preparation surfaces be sanitized?

Sanitizing food preparation surfaces every time a new food is prepared is essential for maintaining sanitation and preventing cross-contamination. This practice is particularly important in environments where various types of food, including raw meats, vegetables, and other ingredients, are handled. Different food items can harbor harmful bacteria, and even small residues from one type of food can contaminate another, leading to foodborne illnesses.

By sanitizing surfaces between preparations, you ensure that any potential pathogens present from previously handled foods are effectively eliminated before another type of food is placed on the surface. This approach aligns with best practices in food safety and hygiene guidelines set forth by health authorities.

Other choices suggest less frequent sanitization, which increases the risk of cross-contamination and does not adequately safeguard against foodborne pathogens.