When should utensils be washed in a food service setting?

Utensils must be washed in a food service setting after each use and when switching between different food items to ensure food safety and prevent cross-contamination. This practice is vital because different food items can carry harmful bacteria or allergens that could contaminate other foods, posing a risk to customers, especially those with food allergies or sensitivities.

Regular washing after use not only maintains cleanliness but also aligns with food safety regulations requiring proper sanitation in food establishments. It helps to ensure that utensils are safe to use for serving and preparing food, thus upholding hygiene standards. This practice minimizes the chances of foodborne illnesses, which can arise from improper handling of utensils that have come into contact with raw or contaminated food.