Answer :
Final answer:
Cleaning and sanitizing are critical habits to maintain at all times but especially before and after contact with patients, before and after handling food, and in places that could potentially aid the spread of microbes. Procedures range from using antimicrobial chemicals to high temperatures to reduce microbial load. Regular cleaning of items and surfaces can significantly prevent the spread of various diseases.
Explanation:
One should clean and sanitize surfaces and utensils frequently, especially in scenarios where they are directly related to health and hygiene. It is crucial to sanitize surfaces before and after food handling, before eating, after interacting with anyone who is ill, and after handling waste. Critical objects or spaces like doorknobs, toys, towels, and hospital surfaces need frequent sanitization, as these are commonly called fomites, inanimate items that can harbor microbes and aid in disease transmission.
Health-care workers should exercise an even higher standard by washing their hands thoroughly between every patient contact, after removal of gloves, after contact with bodily fluids and potentially infectious fomites. When it comes to utensils, especially in the food service industry, the use of commercial dishwashers with high temperatures is prevalent as it kills most microbes, ensuring a high sanitation standard.
Moreover, protocols should be in place for personnel handling contaminated items, including protective attire, immediate skin contact cleaning, and cleaning of the instruments. The process of disinfection can vary widely from using antimicrobial chemicals to heat, but it is important to note that while disinfection does reduce the microbial load, it does not always sterilize the item.
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Final answer:
Clean and sanitize surfaces and utensils whenever they come into contact with food, especially raw meat or poultry, and immediately after each use. Remember to also do this when switching from preparing one type of food to another, and be extra careful when cleaning cutting boards.
Explanation:
Surfaces and utensils should be cleaned and sanitized whenever they come into contact with food - especially raw meat or poultry - and immediately after use. It's also important to clean and sanitize surfaces and utensils in between uses, such as when switching from preparing one type of food to another to avoid cross-contamination. Dishware and utensils should be sanitized after each use. In the home, this typically means using hot water and a dish detergent, while in professional settings it often involves the use of special sanitizing solutions.
Special care should be taken when cleaning and sanitizing cutting boards, as they can be particularly prone to harboring bacteria due to the cuts and grooves made into them during use.
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