The efficacy of ware-washing protocols for removal of foodborne viruses from utensils in restaurants and food service establishments
Food contact surfaces may present a potential health hazard if they are not properly cleaned and sanitized. Contaminated surfaces (e.g. utensils, cutting boards, equipment) have been identified as sources of cross-contamination for food during preparation and when being served to consumers. Therefore, ensuring effective cleaning and sanitization of food contact surfaces may help in the spread of foodborne pathogens and incidence of outbreaks.