Food surfaces are required to be cleaned and sanitized every 4 hours when:

When food surfaces are not being kept at hot or cold temperatures, they become more susceptible to the growth of harmful bacteria. This is particularly important for surfaces that come into contact with food. The "danger zone" for food temperatures is between 41°F and 135°F, where bacteria can multiply rapidly.

Cleaning and sanitizing food surfaces every four hours in these conditions helps to minimize the risk of cross-contamination and foodborne illness. By ensuring these surfaces are regularly disinfected, food safety protocols are maintained, ensuring that any potential contaminants are eliminated. This routine is essential to protect public health and uphold food safety standards.

In contrast, when surfaces are in a deli case or are dedicated to storing food at safe temperatures, their risk of contamination is reduced, so more frequent cleaning may not be necessary. Similarly, if surfaces are not in use, the urgency for cleaning and sanitizing may not be as critical during that time.