Final answer:
Tongs and spatulas should be cleaned and sanitized at least every 4 hours during continual use, not just daily, weekly, monthly, or quarterly. Proper sanitation is crucial for food safety and preventing foodborne illness.
Step-by-step explanation:
Tongs and spatulas should be cleaned and sanitized much more frequently than any of the options provided. In a professional kitchen setting, they need to be cleaned and sanitized at least every 4 hours during continual use to prevent cross-contamination, according to food safety guidelines. However, in practice, it is best to clean and sanitize them each time they are used for a different task or when used with different types of food, especially when switching between raw and cooked foods.
Therefore, options A) Daily, B) Weekly, C) Monthly, and D) Quarterly are all incorrect intervals for cleaning and sanitizing these kitchen tools in a commercial setting. Consistent and proper sanitation of cooking utensils is a critical part of maintaining food safety and preventing foodborne illness.