Answer :
A knife used by food handlers must be cleaned and sanitized regularly to maintain proper hygiene and prevent cross-contamination.
Cleaning should be done immediately after use, especially when switching between different food items to avoid transferring bacteria or allergens. The knife should be washed with hot, soapy water, ensuring all food debris is removed.
After cleaning, the knife must be sanitized using an appropriate method, such as soaking it in a sanitizing solution or using a sanitizer wipe. This step kills any remaining microorganisms, ensuring the knife is safe to use for food preparation.
Regular cleaning and sanitization of knives are essential practices to promote food safety in professional kitchens and food handling environments.
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