What is a general sanitation measure for food service facilities?

Regular cleaning and disinfection of surfaces is a foundational practice in maintaining hygiene within food service facilities. This measure is essential to prevent the contamination of food, which can lead to foodborne illnesses. Surfaces that come into contact with food, such as countertops, cutting boards, and utensils, must be cleaned and sanitized regularly to eliminate pathogens that could compromise food safety.

Implementing a systematic cleaning schedule helps ensure that these surfaces remain free from bacteria and other harmful microorganisms. This approach not only protects the health of customers but also supports compliance with health regulations set by governing bodies. Therefore, consistent cleaning and disinfection are integral to the overall sanitation of food service environments, promoting safety and health standards in food preparation and service.