Final answer:
Knives and cutting boards in continuous contact with potentially hazardous food must be cleaned and sanitized every four hours to prevent harmful bacterial growth and ensure food safety.
Step-by-step explanation:
Knives and cutting boards that are in continuous contact with potentially hazardous food (also known as TCS food, which stands for Time/Temperature Control for Safety food) must be cleaned and sanitized at least every four hours. This practice is essential to prevent cross-contamination and ensure food safety by keeping bacteria and other pathogens from rapidly growing to unsafe levels.
This is in line with the guidelines that indicate perishable foods should not be left in the temperature danger zone between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours as bacteria can multiply rapidly in this range. Regular handwashing, cleaning, and sanitization form the cornerstone of effective kitchen hygiene and food safety protocols.