Final answer:
Stainless steel work surfaces must be cleaned when visibly soiled, after food preparation, or after potential contamination, with the frequency and thoroughness dependent on the sterility needed for their use.
Step-by-step explanation:
Stainless steel work surfaces should be cleaned whenever they are visibly dirty, after being used for food preparation, and after any type of contamination. In environments where sterility is paramount, such as hospitals or labs dealing with infectious agents, stainless steel surfaces should be cleaned and disinfected more rigorously and frequently to maintain a sterile environment. Cleaners for stainless steel often contain acids such as lactic, citric, or phosphoric acid to deal with various residues and maintain the integrity of the surfaces. It is important for the cleanliness level of the stainless steel surface to match the purpose it serves, ensuring safety and hygiene.