Which items must be cleaned and sanitized regularly in a food service operation?

Cleaning and sanitizing are essential practices in a food service operation to ensure food safety and prevent cross-contamination. Regular cleaning and sanitizing are required for utensils, food prep surfaces, and equipment because all these items come into direct contact with food and play crucial roles in the food preparation process.

Utensils, such as knives and cutting boards, can harbor bacteria if not properly cleaned and sanitized after each use. Food prep surfaces must be meticulously maintained to prevent contamination from raw foods, especially those that can carry pathogens like meat and poultry. Similarly, equipment, which may include mixers, slicers, and grills, must be regularly cleaned and sanitized to remove any residues or bacteria that could compromise food safety.

By regularly cleaning and sanitizing these items, food service operations reduce the risk of foodborne illnesses and maintain a safe environment for preparing and serving food. This option reflects a comprehensive approach to food safety rather than focusing on a limited scope of items.