When should food-handling equipment be sanitized?

Food-handling equipment should be sanitized before and after use to ensure safety and to prevent foodborne illnesses. This practice is critical in food safety as it eliminates harmful microorganisms that could contaminate food. When equipment, such as cutting boards, knives, and utensils, is sanitized before use, it minimizes the risk of cross-contamination from previous food preparations. Likewise, sanitizing after use protects against any lingering bacteria or pathogens that may remain on the surface after food contact. This routine practice aligns with established food safety standards and helps maintain a safe environment in food handling and preparation areas, ensuring that all food served is safe for consumption. Regular sanitization contributes to overall food safety compliance and reinforces a culture of hygiene in food handling settings.