How should utensils used to prepare raw meats be sanitized?

The best method for sanitizing utensils used to prepare raw meats is to wash them with hot, soapy water and then sanitize them afterward. This process is effective because washing with hot, soapy water helps to remove food residue, grease, and bacteria that may be present on the utensils.

Following the washing process with a sanitizing step is crucial for ensuring that any remaining pathogens are eliminated. Sanitizing can be done using a commercially prepared solution or a mixture of bleach and water, ensuring that the utensils are safe to use for preparing other foods. This two-step approach—washing followed by sanitizing—is a fundamental practice in food safety to minimize the risk of cross-contamination between raw meats and other food items.

Other options, such as rinsing with cold water or using only a paper towel, do not effectively clean or sanitize the utensils. Air drying does not provide the necessary removal of harmful microorganisms, and simply rinsing with cold water fails to address the need for proper cleaning and sanitizing. Therefore, following the correct method of washing and sanitizing is vital in maintaining food safety standards.