How often should food equipment and utensils be sanitized?

Food equipment and utensils should be sanitized after each use or when switching food types to ensure the highest level of food safety and to prevent cross-contamination. This practice is critical, particularly when transitioning between raw and cooked foods or between different types of raw foods, such as meats and vegetables. By sanitizing equipment frequently, it significantly reduces the risk of foodborne illnesses caused by pathogens that may otherwise transfer from one food item to another.

Sanitization after each use ensures that any potential contaminants are eliminated prior to preparing the next food item. This practice is especially important in environments where different food types are handled simultaneously or in quick succession. Adhering to this standard is essential for maintaining hygiene and promoting safe food handling procedures in food service operations.