If a knife is continuously used during food prep, how often must it be sanitized?

Sanitizing a knife that is continuously used during food preparation is essential to maintain food safety and prevent cross-contamination. In commercial kitchens, the industry standard typically recommends sanitizing utensils like knives at least every four hours when they are in constant use. This time frame allows for adequate safety measures to ensure that harmful bacteria do not accumulate on the knife surface.

This approach aligns with food safety guidelines that stipulate regular cleaning and sanitizing of food contact surfaces to minimize the risk of foodborne illnesses. Maintaining a routine of sanitizing every four hours helps to balance efficiency in the kitchen while ensuring a safe cooking environment, which is critical in any food service operation.