Question

If you are given the assignment to cut raw poultry for your entire shift, when should you sanitize the counter top, cutting board, knife, and any other equipment you are using?

a. Only at the beginning and ending of your shift
b. Anytime you take a break, and after 4 hours of constant use
c. At least every 20 minutes
d. The equipment does not need to be sanitized since it is only used for poultry

Answer 1

Sanitize the countertop, cutting board, knife, and any other equipment used for cutting raw poultry anytime you take a break, and after 4 hours of constant use to prevent foodborne diseases and cross-contamination.

Step-by-step explanation:

When cutting raw poultry, it is essential to maintain hygiene to prevent foodborne diseases and cross-contamination. The correct answer is b. Anytime you take a break, and after 4 hours of constant use. This ensures that any bacteria present on the surfaces are killed regularly and does not have the chance to multiply to unsafe levels. This practice adheres to health and safety guidelines that prioritize regular sanitation of equipment and work areas when dealing with raw meats to prevent the spread of pathogens such as Salmonella. In addition to cleaning during breaks and after every four hours, remember to wash your hands thoroughly before and after handling raw poultry, as well as before eating or preparing other foods.

Answer 2

Sanitizing is essential in addition to cleaning poultry equipment. This is done only at the beginning and ending of your shift while cleaning should be done from time to time. Prior to sanitization, all surfaces must be clean and thoroughly rinsed to remove any detergent residue. Keep in mind that unclean surface cannot be sanitized. Sanitize refers to reduction of unwanted microorganisms to levels considered safe from a public health.