When surfaces are in contact with time/temp control for safety (PHF), what is the maximum amount of time allowed between sanitations?

The maximum amount of time allowed between sanitations for surfaces that come into contact with time/temperature control for safety foods, also known as potentially hazardous foods, is indeed six hours. This guideline is based on the principles of safe food handling and sanitation practices that aim to minimize the risk of foodborne illness.

When food surfaces are not sanitized frequently enough, there is an increased risk of harmful bacteria or pathogens multiplying, particularly when they interact with foods that require strict temperature controls. Therefore, to maintain food safety, it is crucial to adhere to this six-hour timeframe as it provides a sufficient window for sanitation processes while ensuring that surfaces remain safe for contact with food.

Regular sanitization within this specified time frame helps to prevent cross-contamination and ensures that all food contact surfaces are adequately cleaned, reducing the risk of foodborne diseases associated with improper sanitation practices.