How often must utensils that are in continuous use be washed, rinsed, and sanitized?

Utensils that are in continuous use must be washed, rinsed, and sanitized every 4 hours to ensure food safety and prevent cross-contamination. This standard is part of the guidelines provided by health safety regulations, which stipulate that equipment and utensils should be cleaned regularly to minimize bacteria buildup and maintain hygiene.

The 4-hour interval is a precaution that acknowledges the potential for food residue and bacteria to accumulate over time, particularly in high-usage environments, thus ensuring that food contact surfaces remain safe for use. Adhering to this practice helps to uphold sanitary conditions and decreases the risk of foodborne illnesses in food preparation settings.