Utensils that are in continuous use must be washed, rinsed, and sanitized every how many hours?

The requirement for washing, rinsing, and sanitizing utensils that are in continuous use every four hours is grounded in best practices for maintaining food safety and public health. This interval is set to minimize the risk of contamination that can occur from prolonged usage without proper cleaning.

Food contact surfaces can harbor bacteria and pathogens, especially when they come into contact with raw foods, or if they are used in the preparation of ready-to-eat foods. Over time, even the best cleaning methods can become less effective if utensils are not regularly sanitized. Therefore, sanitizing every four hours ensures a higher standard of cleanliness, reducing the risk of foodborne illnesses.

Choosing a shorter interval, such as two or three hours, might be overly cautious in certain settings where the usage of utensils can be less frequent, whereas a longer interval such as six hours can increase the risk inadvertently. Hence, the four-hour mark strikes a practical balance that aligns with food safety guidelines and promotes public health protection.