All food contact surfaces in use including equipment and utensils must be washed and sanitized once every (blank) hours.

Food contact surfaces, which include equipment and utensils that come into contact with food, must be washed and sanitized regularly to prevent the risk of foodborne illnesses. The requirement to wash and sanitize these surfaces every 4 hours is based on food safety guidelines aimed at minimizing the growth of pathogens that can proliferate on surfaces when food is prepared or handled.

Sanitizing surfaces after a certain period helps to ensure that any harmful microorganisms are eliminated before they can contaminate food. This timeframe is considered optimal for maintaining hygiene without overburdening food service workers or disrupting food preparation routines. The practice allows for effective management of food safety, particularly in busy environments where multiple food items are processed.

By adhering to the 4-hour standard, food establishments can prevent cross-contamination and uphold the integrity of food safety measures, thus contributing to the overall health and safety of patrons.