Final answer:
Knives and cutting boards in the kitchen that are in continuous contact with food must be cleaned and sanitized after each use to prevent the spread of harmful bacteria.
Step-by-step explanation:
After each use. Knives and cutting boards in the kitchen that are in continuous contact with food must be cleaned and sanitized after each use to prevent the growth and spread of harmful bacteria. This is important to ensure food safety and prevent cross-contamination between different types of food.
When knives and cutting boards are used to prepare raw foods such as eggs, poultry, or meat, they can become contaminated with bacteria like Salmonella. If these contaminated utensils are used to prepare ready-to-eat foods like fruits and vegetables without proper cleaning, cross-contamination can occur, and the bacteria can cause foodborne illnesses.
To clean and sanitize knives and cutting boards, you can use hot soapy water or a dishwasher to remove visible dirt, grease, and food particles. Then, thoroughly rinse them with clean water and use a sanitizer like diluted bleach solution or a food-safe sanitizing agent to kill any remaining bacteria.