Cross-Contamination & AllergensQuestion 154 of 319
How often must food-contact surfaces (cutting boards, slicer blades, knives, prep tables) be cleaned and sanitized when used continuously with TCS food at room temperature?
a.Only at closing time
b.Once per shift is sufficient
c.Only when visibly soiled
d.Before each new task, when switching between raw and ready-to-eat foods or between allergens, and at least every 4 hours of continuous use
Explanation
FDA Food Code 4-602.11 requires food-contact surfaces in continuous TCS use to be cleaned and sanitized at least every 4 hours, and additionally between tasks, between raw and ready-to-eat foods, and when switching between allergens. Waiting until visible soil is present allows pathogen and allergen build-up.
Law Reference: FDA Food Code 4-602.11(C); 3-304.14This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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