Final answer:
Non-PHF food contact surfaces should be cleaned at least every 24 hours or when visibly dirty to maintain hygiene. Handwashing is also vital, following the five recommended steps by the CDC to prevent the spread of pathogens in food preparation areas.
Step-by-step explanation:
The question, How often must food contact surfaces that don't come in contact with PHF foods be cleaned?, pertains to the frequency of cleaning non-Potentially Hazardous Food (PHF) contact surfaces in a food preparation environment. While the exact frequency can vary based on local health regulations and the specifics of the food service operation, as a general rule, these surfaces should be cleaned at a minimum every 24 hours or whenever they are visibly dirty. This ensures that any potential contaminants are effectively removed, helping to prevent the spread of pathogens and maintain food safety.
Regular handwashing, as recommended by the CDC, also plays a crucial role in maintaining a hygienic food preparation area. The five steps of proper handwashing include wetting your hands with clean water, lathering soap, scrubbing for at least 20 seconds, rinsing, and drying with a clean towel. These steps, along with proper surface cleaning, contribute to reducing the likelihood of foodborne diseases.