When must a knife be cleaned and sanitized?

A knife must be cleaned and sanitized in the following situations:

1. After Each Use: To prevent cross-contamination, a knife should be cleaned and sanitized after cutting different types of food, especially when switching between raw meat, poultry, seafood, and ready-to-eat foods.

2. When Switching Tasks: If you are moving from one task to another, such as from cutting vegetables to slicing bread, the knife should be cleaned and sanitized.

3. After Handling Potentially Hazardous Foods: If the knife has been used to cut foods that are likely to harbor bacteria, such as raw meat or eggs, it should be cleaned and sanitized immediately.

4. At Regular Intervals During Continuous Use: If a knife is being used continuously over a period of time, it should be cleaned and sanitized at regular intervals to maintain hygiene.

5. When Contaminated: If the knife has come into contact with any contaminants, such as dropping on the floor or touching unsanitary surfaces, it must be cleaned and sanitized before further use.

By following these guidelines, you ensure food safety and prevent the spread of foodborne illnesses.