How often do you wipe down touch points in the deli?

Wiping down touch points in the deli every four hours is a standard practice that reflects a commitment to maintaining a clean and safe environment for both employees and customers. These touch points include surfaces such as counters, handles, and equipment that are frequently contacted, which can harbor germs and bacteria if not regularly sanitized.

This frequency is designed to balance effective hygiene practices with operational efficiency. Cleaning too infrequently may increase the risk of contamination and illness, while cleaning excessively could disrupt workflow and employee productivity. By adhering to a four-hour cleaning schedule, deli staff can help ensure a safer food preparation and service environment, ultimately contributing to customer satisfaction and trust in the establishment. Additionally, this timeframe aligns with many health and safety standards established by regulatory bodies to minimize the risk of foodborne illnesses.