Food Manager Practice Exam 2025 – Complete Study Resource

Food contact surfaces should be cleaned and sanitized after each use to ensure the highest level of food safety. This practice helps prevent cross-contamination between different foods, which is crucial in maintaining health standards and protecting consumers from foodborne illnesses.

Cleaning removes food particles, dirt, and other residues, while sanitizing reduces pathogenic microorganisms to safe levels. This is especially important in environments where raw and cooked foods are handled, as the potential for harmful bacteria to transfer from one surface to another is significant. Regular cleaning and sanitizing after every use minimize this risk effectively.

Other choices, like cleaning once a day, only when visibly dirty, or once a week, do not provide adequate protection against foodborne pathogens, as they leave food contact surfaces vulnerable to contamination that can occur throughout the day. The practice of cleaning and sanitizing after each use is endorsed by food safety guidelines and best practices across the food service industry.