Answer :
Final answer:
The tongs used for placing raw meat on the grill and removing cooked meat must be cleaned and sanitized at least every 4 hours to prevent cross-contamination. Other items listed do not require the same frequency of sanitization. Understanding these sanitation practices is essential for food safety.
Explanation:
Cleaning and Sanitization Requirements
In the context of food safety, it is critical to maintain cleanliness and prevent cross-contamination in any food preparation area. Among the items listed, the tongs used for handling both raw meat and cooked meat must be cleaned and sanitized at least every 4 hours. This is essential as raw meat can harbor harmful bacteria that pose a risk of foodborne illness if they come into contact with ready-to-eat foods.
The other items, while they do require cleaning, do not have the same immediate threat of cross-contamination from raw proteins. For example:
- A container used to store sugar generally does not require frequent sanitization unless it becomes contaminated.
- A knife and cutting board used for slicing bread do not need to be sanitized as rigorously since bread is a non-hazardous food.
- A knife and cutting board for ready-to-eat sandwiches should be cleaned and sanitized, but not necessarily every 4 hours unless they are frequently used with other hazardous foods.
Therefore, it is the tongs used for both raw and cooked meat that are most critical to clean and sanitize frequently to ensure safety in food handling.
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