Final answer:
A food worker can continuously slice deli meat for up to 4 hours before the equipment must be cleaned and sanitized to prevent foodborne diseases. Good hygiene practices like regular handwashing and proper food storage are also crucial in food safety.
Step-by-step explanation:
The maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment is typically 4 hours. This guideline is set to prevent the growth of bacteria and reduce the risk of foodborne diseases.
After this period, it's important to thoroughly clean and sanitize the slicing equipment to ensure that any potential contamination is removed, maintaining high standards of hygiene and safety in food preparation. Regular handwashing is critical in preventing the spread of foodborne illnesses.
Also, perishable foods, such as meats and dairy products, must be stored correctly and used before they expire to ensure safety. When preparing foods, it's important to cook them to an internal temperature of at least 74 degrees C (165 degrees F) to kill harmful bacteria, using a cooking thermometer to check the temperature.