How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?

解析

Nonfood-contact surfaces must be cleaned often enough to prevent buildup of dust, dirt, food debris, and grease, which can attract pests and harbor soil, but they do not require the same every-use sanitizing that food-contact surfaces do. The 4-hour continuous-use sanitizing rule belongs to food-contact surfaces like slicers, not to equipment legs. An annual schedule or no schedule at all lets grease and debris build up, which invites pests and cross-contamination even if the food-contact surfaces are clean.