When should a knife be cleaned and sanitized during food preparation?

A knife should be cleaned and sanitized after each use during food preparation. This practice is critical for several reasons. Firstly, using the same knife for different foods, especially when switching between raw and cooked items or different types of food, poses a significant risk of cross-contamination. Cleaning and sanitizing the knife after each use help eliminate harmful pathogens that may be present on the surface, thereby reducing the risk of foodborne illnesses.

Additionally, frequent cleaning maintains the knife's effectiveness and performance. Proper maintenance prolongs the tool's lifespan and ensures that food is prepared safely and hygienically.

While some practices might suggest cleaning knives after a certain period or at the end of a shift, these options can lead to unsafe food handling situations. Not cleaning knives after each use disregards the immediate risks associated with cross-contamination and can endanger public health. It is essential for food handlers to establish a routine that includes cleaning and sanitizing knives rigorously and consistently to ensure food safety.