How often should equipment and utensils be cleaned and sanitized?

Cleaning and sanitizing equipment and utensils after each use is vital for maintaining food safety standards in any food service operation. This practice helps prevent cross-contamination, which can lead to foodborne illnesses. By sanitizing after each use, any potential bacteria or contaminants that might have transferred during food preparation are effectively removed, ensuring that food remains safe to consume. This is particularly important in environments like Panda Express, where a variety of ingredients are handled frequently and hygiene is a top priority.

Options that suggest less frequent cleaning, such as once a week or at the end of the day, do not adequately address the risks associated with food preparation. Cleaning only when visibly dirty also poses a significant risk, as harmful microorganisms can exist even when surfaces may appear clean. Regular cleaning and sanitizing after each use aligns with best practices in food safety, as it helps maintain a high standard of hygiene throughout food handling processes.