Answer :
The item that must be cleaned and sanitized is the butcher knife. A butcher knife is an essential tool used in food preparation, particularly for cutting and trimming meat. As it comes into direct contact with raw meat, it is crucial to clean and sanitize it properly to prevent the spread of bacteria and potential foodborne illnesses.
To clean and sanitize a butcher knife, follow these steps:
1. Rinse: Start by rinsing the knife under running water to remove any visible debris or food particles.
2. Wash: Use a mild dish soap and a scrub brush or sponge to thoroughly clean the knife. Pay attention to the handle, blade, and any crevices where food particles may get trapped.
3. Rinse again: Rinse the knife thoroughly to remove any soap residue.
4. Sanitize: To sanitize the knife, you can use a bleach solution or a sanitizing agent specifically designed for kitchen utensils. Follow the manufacturer's instructions for the appropriate concentration and contact time. Alternatively, you can place the knife in boiling water for a few minutes to kill any bacteria.
5. Dry: After sanitizing, dry the knife completely using a clean towel to prevent any moisture that may promote bacterial growth.
Remember to store the butcher knife in a clean and dry place, preferably in a knife block or a knife sheath, to maintain its cleanliness.
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