If you are given the assignment to cut raw poultry


Asked by maham237 @ in Chemistry viewed by 1245 People


for your entire shift, when should you sanitize the counter top, cutting board, knife, and any other equipment you are using? a. Only at the beginning and ending of your shift
b. Anytime you take a break, and after 4 hours of constant use
c. At least every 20 minutes
d. The equipment does not need to be sanitized since it is only used for poultry

Answered by maham237 @



Sanitizing is essential in addition to
cleaning poultry equipment. This is done only at the beginning and ending of
your shift while cleaning should be done from time to time. Prior to
sanitization, all surfaces must be clean and thoroughly rinsed to remove any
detergent residue. Keep in mind that unclean surface cannot be sanitized. Sanitize
refers to reduction of unwanted microorganisms to levels considered safe from a
public health.


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