Final answer:
Sub shop knives and utensils should be cleaned regularly throughout the day, depending on the volume of food and the shop's policies. Cleaning involves washing, rinsing, and sanitizing to maintain hygiene standards.
Step-by-step explanation:
In order to ensure food safety and prevent cross-contamination, sub shop knives and utensils should be cleaned regularly throughout the day. The frequency of cleaning will depend on the volume of food being prepared and the policies of the specific sub shop. Ideally, knives and utensils should be washed, rinsed, and sanitized after each use to maintain hygiene standards.
For example, in a high-volume sub shop where knives and utensils are constantly being used, they may need to be cleaned multiple times per hour. On the other hand, in a smaller sub shop with lower volume, cleaning may only be necessary every 30 minutes or so.
It is important to note that cleaning involves not only washing with hot, soapy water, but also sanitizing to kill bacteria and other harmful microorganisms. This can be done by using a commercial sanitizer solution or by using a dishwasher with a high-temperature sanitizing cycle.