What should be regularly cleaned and sanitized in food establishments?

Regular cleaning and sanitizing of food contact surfaces, cutting boards, and utensils is essential in food establishments to prevent the risk of foodborne illnesses. These items are in direct contact with food, which means they can easily become contaminated with harmful bacteria or pathogens if not properly cleaned.

The sanitation of these surfaces and tools helps reduce the likelihood of cross-contamination between raw and cooked foods, ensuring that food safety standards are maintained. Additionally, maintaining a high level of cleanliness in areas that interact directly with food supports compliance with health regulations and enhances the overall safety and quality of the food being served.

While other areas like floor mats, windows, kitchen counters, and employee break rooms are important to maintain, they do not have the same direct impact on food safety as the specific surfaces mentioned. Thus, focusing on the cleaning and sanitization of food contact surfaces is critical for protecting public health in food service environments.