How often food utensils must be wash and sanitizes?

There's no single, universal answer to how often food utensils must be washed and sanitized. It depends heavily on several factors:

Factors Influencing Wash/Sanitize Frequency:

* Type of Food: Utensils used for raw meat, poultry, or fish require more frequent cleaning than those used for cooked or pre-prepared food.

* Frequency of Use: Utensils used constantly throughout a busy service period will need more frequent washing and sanitizing.

* Risk of Contamination: Utensils used in high-risk areas (like raw food prep) should be cleaned more often than those used in low-risk areas.

* Temperature and Humidity: Warm, humid environments promote bacteria growth, requiring more frequent cleaning.

* Local Regulations: Many jurisdictions have specific regulations regarding food utensil cleaning and sanitizing.

General Guidelines:

* Between uses: Utensils should be washed and sanitized between uses, especially if they come into contact with different foods.

* After each service: Utensils should be thoroughly cleaned and sanitized after each service period, even if they haven't been used.

* At least once a day: All utensils should be cleaned and sanitized at least once a day, even if they haven't been used.

Washing and Sanitizing:

* Washing: Use hot, soapy water and a scrub brush to remove food debris.

* Sanitizing: Use a chemical sanitizer approved for food use, or use boiling water (at least 170°F for 30 seconds).

Best Practices:

* Train staff: All staff should be properly trained on proper cleaning and sanitizing procedures.

* Develop a system: Implement a system for tracking cleaning and sanitizing activities.

* Monitor for cleanliness: Regularly inspect utensils for signs of contamination.

Remember: Following these guidelines and implementing a thorough cleaning system helps prevent foodborne illness and maintain safe food handling practices.

It's always best to consult with your local health department for specific regulations in your area.