Final answer:
Food-contact surfaces in constant use must be cleaned and sanitized every four hours to ensure food safety, alongside practices such as handwashing, rotating food, rinsing produce, and cooking food to the appropriate internal temperature.
Step-by-step explanation:
If a food-contact surface is in constant use, it must be cleaned and sanitized every four hours to prevent the spread of foodborne diseases. Regular cleaning and sanitizing are crucial because bacteria can rapidly grow to unsafe levels on surfaces that come into contact with food. The requirements for how often to clean and sanitize surfaces may be specified by health regulations and can vary depending on the type of food service establishment, but the four-hour rule is a common standard to ensure food safety.
Proper hygiene practices, like regular handwashing, are vital in preventing foodborne illnesses. Using old items first (rotate food items) and checking expiration dates help reduce the risk of cooking with spoiled food. Rinsing fresh produce is essential even if you do not eat the outer skin or rind, as this helps to remove potential contaminants. To effectively kill most bacteria present in food, it must be cooked to an internal temperature of at least 74 degrees C (165 degrees F), which can be checked with a cooking thermometer.