When must a knife be cleaned and sanitized? A. ?After 4 ?hours of constant use B. ?After cutting bread and before cutting rolls C. ?After being stored in a knife block for a day D. ?After peeling potatoes and before slicing carrots
The Correct Answer and Explanation is :
The correct answer is D. After peeling potatoes and before slicing carrots.
Explanation:
In food safety practices, knives, like other kitchen utensils, must be cleaned and sanitized regularly to prevent cross-contamination. Cross-contamination refers to the transfer of harmful microorganisms from one food item to another, which can lead to foodborne illnesses. To ensure food safety, knives must be cleaned and sanitized after using them with raw foods and before using them with different types of food, especially when those foods may have different safety risks.
- Option D (Correct Answer) – After peeling potatoes and before slicing carrots:
This is a clear example of when a knife should be cleaned and sanitized. Potatoes and carrots may have different microbial risks, especially if potatoes are not properly washed, as they can carry bacteria from the soil. A knife that has come into contact with raw potatoes may carry bacteria that could contaminate the carrots. To prevent this, the knife must be cleaned and sanitized between tasks, ensuring that any harmful microorganisms are removed before using the knife on other foods. - Option A – After 4 hours of constant use:
While cleaning and sanitizing a knife after prolonged use is important, it is not a specific guideline for preventing cross-contamination. The knife should be cleaned as needed based on the types of food being prepared and the potential risks associated with those foods, not solely based on time. - Option B – After cutting bread and before cutting rolls:
Bread and rolls are typically not raw foods and do not present the same food safety risks as raw meats, vegetables, or fruits. In most cases, there is no need to clean and sanitize a knife after cutting bread and before cutting rolls unless they are being used to prepare food that could be contaminated (e.g., if the bread is spread with something that could carry pathogens). - Option C – After being stored in a knife block for a day:
A knife block does not create an environment conducive to the knife becoming contaminated, as long as the knives are clean when stored. If the knife has not been used or exposed to contaminants, it does not necessarily need cleaning and sanitizing after being stored for a day.
In conclusion, cleaning and sanitizing knives is crucial to maintaining food safety, especially when transitioning between different types of food that might present varying risks.