Final answer:
Food-contact surfaces and utensils must be cleaned frequently, with the exact frequency depending on the specific circumstances but generally at least every four hours during use. Sanitization using high heat or chemical agents is essential to reduce microbial presence and prevent foodborne diseases.
Step-by-step explanation:
The frequency of cleaning for equipment food-contact surfaces and utensils should be high enough to ensure that these surfaces are clean and sanitized to prevent the spread of foodborne diseases. Sanitization refers to the reduction of microbial presence to levels safe for public health and is particularly important in environments where food is prepared and served. In commercial settings, such as restaurants and hospitals, utensils and food-contact surfaces are commonly washed with very hot water, or sanitized with chemical agents, to achieve this level of cleanliness. Regular maintenance schedules are vital for such equipment to operate effectively and to prevent biofilm development or microbial growth. While specific frequencies may vary depending on the type of operation and the equipment used, as a general rule, utensils and food-contact surfaces must be cleaned and sanitized at least every four hours during continual use, and always when switching between different types of food products or whenever contamination may have occurred.
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