Food Safety Certification Practice Test

What is the recommended action for cleaning utensils used in a refrigerated area at 45°F?

1. Every 14 hours

2. Every 15 hours

3. Every 16 hours

4. Every 18 hours

The correct answer is: Every 16 hours

Cleaning utensils in a refrigerated area where the temperature is maintained at 45°F is essential for food safety to prevent cross-contamination and ensure hygiene. The focus is on the frequency of cleaning required to keep utensils safe for food handling. The correct recommendation of cleaning every 16 hours aligns with guidelines typically set forth by food safety authorities, which state that food-contact surfaces, including utensils in food service environments, should be cleaned and sanitized at regular intervals to reduce the risk of bacterial growth. At the specified temperature of 45°F, the risk of certain bacteria proliferating is minimized, but it is still crucial to maintain proper hygiene standards, hence the recommended 16-hour interval. This interval strikes a balance between safety and efficiency in a refrigerated environment. While other timeframes might seem reasonable, they either extend beyond acceptable safety practices or fall short of adequately ensuring food-safe conditions for utensils. Maintaining a consistent cleaning schedule helps to uphold food safety protocols effectively.