What must you do with utensils after cutting raw vegetables?

After cutting raw vegetables, it is essential to wash and sanitize the utensils used in the process. This practice is crucial for food safety and preventing cross-contamination, which can lead to foodborne illnesses.

When cutting raw vegetables, the utensils, such as knives and cutting boards, can come into contact with harmful bacteria that may be present on the surface of those vegetables. Washing with soap and water removes food particles and dirt, while sanitizing typically involves using a solution that can kill remaining bacteria. This two-step approach ensures that the utensils are safe for use with other foods, particularly ready-to-eat items that would not be cooked further, such as salads or sandwiches.

The need to wash and sanitize goes beyond just cleaning; it is a fundamental part of safe food handling practices that helps maintain overall kitchen hygiene and food safety standards. By following these procedures, you are protecting yourself and others from potential foodborne illnesses, which can result from cross-contamination.