Answer :
All food-contact surfaces must be cleaned and sanitized after they are used before food handlers start working with a different type of food any time food handlers are interrupted during a task and the items being used may have been contaminated and after four hours if items are in constant use.
What is sanitization ?
Thermal sanitization includes contacting a surface with hot water or steam for a predetermined amount of time and temperature. Chemical Sanitization entails the application of a recognised chemical sanitizer at a predetermined concentration and contact period.
In the following circumstances, always wash and sanitise any equipment and surfaces that come into touch with food After work with raw flesh. If the meal being made is changing after four continuous hours of use.
The most significant issue is that a knife that has been used repeatedly without being sterilised can accumulate surface contaminants that can contaminate food and provide a health risk. For these reasons, it's essential to properly sterilise knives.
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