Question

Knives and cutting boards in the prep area that are in continuous contact with potentially hazardous TCS food must be cleaned and sanitized at least every ________?

1) hour
2) day
3) week
4) month

Answer 1

Knives and cutting boards in contact with TCS food must be cleaned and sanitized every 4 hours to maintain food safety and prevent disease. Handwashing, proper storage, rinsing produce, and cooking food to at least 74 degrees C are also critical steps to prevent foodborne illness.

Step-by-step explanation:

Knives and cutting boards that are in continuous contact with potentially hazardous Time/Temperature Control for Safety (TCS) food must be cleaned and sanitized at least every 4 hours to prevent the spread of foodborne diseases. This is essential in a commercial kitchen to maintain food safety standards and protect consumers. Regular sanitizing reduces the risk of cross-contamination from microbes that may cause illness.

Regular handwashing is crucial, especially before and after handling or preparing food. Foods should be stored properly and checked for expiration dates. It's important to rinse fresh produce even if you don't eat the outer skin, to prevent internal contamination. When cooking foods, particularly meats and other TCS foods, reaching an internal temperature of at least 74 degrees C (165 degrees F) ensures the elimination of harmful bacteria.