Answer :
Final answer:
A knife must be cleaned and sanitized before and after use, when switching between different food items, and after being dropped or when tasks change. Proper sanitation is crucial to prevent the spread of pathogens and ensure food safety. Regular handwashing and the use of protective gear also contribute to maintaining hygiene in food preparation.
Explanation:
A knife must be cleaned and sanitized both before and after its use, especially when handling different types of food to prevent cross-contamination. In a professional setting, knives should also be sanitized between the preparation of different food items, such as switching from preparing raw meats to vegetables. Additionally, knives need cleaning and sanitizing after being dropped on the floor or when switching between tasks that require different levels of cleanliness.
Proper cleaning involves thoroughly washing the knife with detergent and warm water, followed by rinsing and sanitizing with an appropriate sanitizing agent. The cleaned and sanitized knife should then be dried properly before use. This process ensures that the knife is not only visibly clean but also microbially safe to prevent the potential spread of foodborne diseases and pathogens.
In accordance with health and safety standards, it's also essential for personnel to constantly practice personal hygiene such as frequent handwashing, using cut-resistant gloves when appropriate, and adhering to proper protective gear instructions to maintain a safe preparation environment.
