If you are given the assignment to cut raw poultry 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

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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