Answer :
Final answer:
When in use, utensils and equipment should be cleaned and sanitized every 4 hours to prevent the spread of foodborne diseases and ensure food safety.
Explanation:
To ensure food safety, it is recommended that when in use, you clean and sanitize utensils and equipment every 4 hours. This practice is particularly important in a commercial kitchen where there is a continuous risk of cross-contamination and foodborne illness. Regular handwashing, using utensils correctly, and maintaining sanitization procedures can help prevent the spread of microbes and toxins. In addition, using a cooking thermometer can confirm that food has reached a safe internal temperature, thereby reducing the likelihood of bacteria survival. Whether as an establishment's standard protocol or following regulations set by health authorities, consistent and thorough cleaning schedules are vital.
