Final answer:
Food-contact surfaces used for preparing potentially hazardous foods (PHFs) should be cleaned between uses with different types of foods, when visibly soiled, and at least every four hours during continual use.
Step-by-step explanation:
How often should a food-contact surface used to prepare PHF items, such as a serving spoon be cleaned? The simple answer is that it needs to be cleaned very frequently and as needed when working with potentially hazardous foods (PHFs). PHFs include many perishable items such as meat, dairy, and cooked vegetables, and they require careful handling to prevent the spread of foodborne illnesses. For example, it's recommended that between uses with different food types, such as switching from raw meat to vegetables, the food-contact surfaces be thoroughly cleaned and sanitized. Surfaces should also be cleaned anytime they are visibly soiled, and at least every four hours during continual use.
Regular handwashing and maintaining a clean kitchen environment are critical steps in preventing foodborne diseases. Utilize proper techniques when handwashing, especially before and after handling food, and ensure food is cooked to a safe internal temperature of at least 74 degrees C (165 degrees F) to kill harmful bacteria.
Warning: when cleaning with hot water or using a dishwasher, be careful to avoid burns.