Question

if your given an assignment to cut raw poultry for your entire shift, when should you sanitize the counter top, cutting board, knife, and any other equipement you are using?

Answer 1

During my assignment, after every piece of raw poultry I would be cutting, I would sanitize the counter top, cutting board, knife and any other equipment I have been using that came into contact with the raw poultry.

Sanitation plays an important role in the reduction of pathogens and biological load. Removal of recent litter followed by cleanup and disinfecting of facilities helps cut back infectious agent numbers and break unwellness cycles. Additionally, as live production becomes the spot of programs for the reduction of human pathogens like Campylobacter and salmonellae on poultry carcasses, it will become necessary to document that sanitation procedures are effective.

Answer 2

Answer:

The best answer to the question: When should you sanitize the countertop, cutting board, knife, and any other equipment you are using, when cutting raw poultry, would be? At the start of the shift would be the first full sanitization, then after finishing with each major piece of poultry that is cut and before initiating with a new portion, and then, at the end of the shift.

Explanation:

The handling of meat, of any kind, is a pretty complex issue as wrong management can lead to food poisoning and mass contamination for both people and animals that consume the final product. Bacteria, most particularly, but also other microorganisms will thrive in meat, regardless of the type, and if sanitization is not correctly carried out, then, in all likelihood, infection will result. All elements that come in contact with raw meat, and blood, are prone to become carriers for pathogenic bacteria and microorganisms and this is why sanitization is so vital; because sanitization will remove these pathogens and minimize the possibility of meat exposure. By sanitizing the utensils used before initiating activities, after each piece is cut, and at the end of the shift, you are ensuring that your poultry does not become affected by these pathogens.