How often should utensils be cleaned during operation?

Utensils should be cleaned every four hours during operation to ensure that they remain sanitary and safe for food contact. This practice is crucial in preventing cross-contamination and the growth of harmful bacteria that can occur when utensils are used repeatedly without proper cleaning.

Cleaning utensils every four hours strikes a balance between maintaining hygiene and efficiency in food preparation. While utensils might not seem dirty after short use, they can still harbor bacteria and contaminants that can compromise food safety. Regular cleaning helps to minimize these risks and assures that any food remnants are cleared away, maintaining a clean workspace and supporting overall food safety standards.