How often do you clean sub shop knives and utensils?

Cleaning sub shop knives and utensils every four hours is the correct procedure because it aligns with food safety standards and helps prevent cross-contamination. The four-hour interval allows for practical use while ensuring that knives and utensils are maintained in a hygienic state. Regular cleaning not only reduces the risk of foodborne illnesses but also ensures that equipment remains in good working condition.

This frequency balances the need for cleanliness with operational efficiency, allowing staff to manage their time effectively while still upholding health and safety standards. Cleaning too infrequently, such as only once a day, could lead to a buildup of bacteria and contaminants throughout a busy service period. Conversely, cleaning too often may disrupt workflow without significant benefits, making every four hours an optimal choice in a deli environment.