When should surfaces be cleaned in a food establishment?

Cleaning surfaces in a food establishment is critical to maintaining food safety and preventing contamination. The correct approach is to clean surfaces when they become dirty and to sanitize them after cleaning or between uses. This practice ensures that harmful pathogens and residues do not transfer to food items, which can happen during preparation or service.

Frequent cleaning and sanitizing, particularly between different uses, minimize the risk of cross-contamination between raw and cooked foods, as well as between different types of food. It also addresses spills and messes before they can pose a risk rather than waiting for them to accumulate. By implementing this routine of cleaning and sanitizing surfaces as needed, establishments can maintain a safe environment for food preparation and ultimately protect public health.

In contrast, waiting until the end of the day, only before preparing food, or cleaning surfaces only when there is a visible mess fails to address ongoing risks. Contaminants can accumulate throughout the day, making it essential to adopt a more proactive cleaning schedule rather than a reactive one.