Which of the following is a safe food handling practice?

Cleaning and sanitizing food contact surfaces that are in constant use at least every 4 hours is a safe food handling practice because it helps prevent the growth of harmful pathogens and cross-contamination. Regular cleaning and sanitizing of surfaces ensures that any food residues or bacteria are effectively removed, reducing the risk of foodborne illnesses. This practice is critical in food safety protocols, especially in environments where food is prepared and served frequently.

Maintaining cleanliness on food contact surfaces is essential for food safety, as it minimizes the potential for contamination that can occur when different foods come into contact with shared surfaces. This is particularly important in busy kitchens or food service operations where the risk of contamination is higher due to the continuous handling of food products. Implementing this practice contributes significantly to maintaining a safe food environment.

In contrast, rinsing fruits and vegetables in lukewarm water may not effectively remove all pesticides or bacteria, and storing raw meat above ready-to-eat foods poses a risk of drippage and cross-contamination. Moreover, while using disposable gloves is important for food safety, suggesting they are the only option for every task does not consider situations where handwashing and other forms of sanitation may be necessary.