Cleaning & SanitizingQuestion 24 of 319
During continuous use, how often must food-contact surfaces such as cutting boards and slicers be cleaned and sanitized?
a.At least every 4 hours
b.Only at the end of the workday
c.At least every 8 hours
d.Only when visibly dirty
Explanation
Food-contact surfaces in continuous use must be cleaned and sanitized at least every four hours to prevent microbial buildup. They must also be cleaned and sanitized before initial use, between different foods (especially after raw animal foods), and after any contamination event.
Law Reference: Cal. H&S Code §114099Practice all 319 questions free — no signup required.
Related questions on this topic
- For a high-temperature mechanical dishwasher, the final rinse water at the dish surface must reach at least:
- A low-temperature (chemical) mechanical dishwasher uses a chemical sanitizer in the final rinse. The rinse water must be at least:
- Where should wet wiping cloths be stored between uses on food-contact surfaces?
- A cook prepares a sanitizer bucket but cannot remember the correct concentration. What should they do?
- How should cleaning chemicals such as degreasers and sanitizer concentrates be stored?
- A worker just finished cutting raw chicken on a cutting board and now needs to slice tomatoes for a salad on the same board. What is the correct action?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against California Food Handler Card Exam · How we review