Food contact surfaces must be cleaned between uses of which types of food?

The focus of food safety guidelines is on preventing cross-contamination, particularly between different types of food that carry varying levels of risk for foodborne illness. In this context, ready-to-eat (RTE) foods and raw meats both represent significant concerns.

When considering the interaction between these categories, raw meats often harbor harmful pathogens and bacteria that can pose a serious risk of cross-contamination if they come into contact with surfaces that will later be used for RTE foods, which are designed to be consumed without further cooking. Therefore, cleaning and sanitizing food contact surfaces between these uses is critical for ensuring that any pathogens from the raw meats do not transfer to the RTE foods, which would increase the chances of foodborne illnesses.

The other options revolve around different combinations of food types. While raw fruits and TCS (Time/Temperature Control for Safety) foods, for example, certainly require attention, they do not embody the critical risk posed by the direct interaction of raw meats with RTE foods. The correct response highlights the necessity of strict hygiene measures specifically when dealing with raw meats and RTE foods to maintain food safety and public health standards.