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Answer :
After use and every four hours, if the tools are used continuously, any surface that comes into contact with food needs to be cleaned and sanitized.
Food contact surfaces: what are they?
All surfaces that could come into contact with food products during production, processing, and packaging are considered to be food contact surfaces. Stainless steel or some other type of plastic is typically used for these surfaces, but other materials, such as wood, rubber, ceramic, or glass, may also be used for contact surfaces.
This chapter describes recent advancements in food contact surface decontamination with a focus on cutting-edge techniques. Both cleaning and biofilm are not covered.
The chapter does not cover commonly used agents like chlorine, iodine, quaternary ammonium compounds, carboxylic acid, and acid-anionic sanitizers because it is focused on newly developed techniques and substances.
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Final answer:
Food-contact surfaces in constant use must be cleaned and sanitized at least every four hours to prevent the growth of bacteria and ensure food safety.
Explanation:
If food-contact surfaces are in constant use, they must be cleaned and sanitized at least every four hours to prevent the growth of bacteria and the spread of foodborne illnesses. To achieve levels safe for public health, sanitization is necessary to reduce the microbial load on these surfaces. It is important to follow effective food safety practices, such as regular handwashing, rotating pantry food items, and thorough cooking to ensure that food reaches safe internal temperatures.
