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Answer :
Any surface that comes into contact with food must be cleaned and sanitized immediately after use and every four hours if the tools are used continuously.
Stress the need of using strict cleaning and sanitizing procedures. Equipment that hasn't been thoroughly cleaned and sterilized in between uses can allow pathogens to get onto food. Food and other debris are removed from surfaces by cleaning. Surface pathogens are reduced to safe and secure levels by sanitizing.
Examine our cleaning and disinfecting supplies. Stable, noncorrosive, and user-safe cleaners are required. Chemicals or heat can be used to sanitize utensils and equipment. When sanitizing using heat, immerse objects for at least 30 seconds in water that is at least 171 °F (77 °C).
Use a sanitizing solution to rinse, swab, or spray items if you use chemical sanitizers. The most popular chemical sanitizers are quaternary ammonium compounds, iodine, and chlorine (or quats). once more, heed manufacturers' instructions and any applicable national or regional regulations.
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Final answer:
Food-contact surfaces that are in constant use must be cleaned and sanitized regularly, typically every 4 hours or when visibly soiled.
Explanation:
Food-contact surfaces that are in constant use must be cleaned and sanitized regularly to prevent the growth and spread of harmful bacteria. The frequency of cleaning and sanitizing will depend on the specific regulations and guidelines set by local health departments or governing bodies, such as the FDA. For example, in the food service industry, food-contact surfaces are often required to be cleaned and sanitized every 4 hours of continuous use, or whenever they become visibly soiled.
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