How often should frequently-touched surfaces be cleaned in a food service environment?

In a food service environment, frequently-touched surfaces should be cleaned every hour to minimize the risk of contamination and ensure the safety and health of both staff and customers. These surfaces can include countertops, tables, and door handles, among others, where bacteria and pathogens can easily transfer from person to surface and vice versa. Cleaning them every hour helps reduce microbial load significantly, preventing illness and maintaining a hygienic environment.

Cleaning occurs on a schedule that aligns with the frequency of use and potential for contamination, which is why this practice is essential, particularly in establishments that handle food directly. It promotes better hygiene standards and meets health regulations that require diligence in maintaining cleanliness, especially in high-traffic areas. Frequent cleaning is also an effective way to instill confidence in patrons regarding food safety and sanitation practices.