A knife must be cleaned and sanitized immediately after each use, especially after cutting raw meats, poultry, or fish, to prevent cross-contamination and the spread of harmful bacteria. Additionally, knives should be cleaned and sanitized when switching between different types of food and at least every four hours during continuous use. Knives should also be cleaned and sanitized before storing to avoid contamination and maintain hygiene.
Key Moments to Clean and Sanitize a Knife
- After each use , particularly after handling raw meat, poultry, or fish.
- Before switching to a different type of food , such as moving from raw meat to vegetables.
- During continuous use , at least every 4 hours.
- Before storing the knife to prevent bacteria growth and rust.
Importance of Cleaning and Sanitizing
Proper cleaning removes food debris and residues, while sanitizing reduces microorganisms to safe levels, preventing foodborne illnesses caused by bacteria like Salmonella, E. coli, and Listeria.
Best Practice for Cleaning
Cleaning should involve washing the knife with warm soapy water, rinsing thoroughly, and then sanitizing with an appropriate disinfectant solution or sanitizing liquid.
This practice ensures food safety, avoids cross-contamination, and prolongs the knife's usability.
