What is a safe food handling practice?

The practice of cleaning and sanitizing food contact surfaces that are in constant use at least every 4 hours is a key component of ensuring food safety. This is important because surfaces that come into direct contact with food can harbor bacteria and other pathogens. By regularly cleaning and sanitizing these surfaces, you significantly reduce the risk of cross-contamination and the spread of foodborne illnesses. Maintaining a schedule for sanitation not only promotes a hygienic environment but also helps to ensure that any potential contaminants are removed in a timely manner.

Other practices, such as using the same cleaning cloth for all surfaces, can easily lead to cross-contamination, spreading bacteria from one surface to another. Storing raw meat above cooked food creates a risk of drips and splashes, which can contaminate already cooked or ready-to-eat foods. Additionally, defrosting food at room temperature allows the food to remain in the temperature danger zone longer, which fosters bacterial growth. Therefore, choosing to clean and sanitize food contact surfaces regularly is a fundamental practice for maintaining a safe food handling environment.