How often should knives and utensils at the sub bar be washed?

The frequency of washing knives and utensils at the sub bar is critical for maintaining food safety and hygiene standards. Washing these items every 4 hours ensures that they remain clean and free from any contaminants that may accumulate during food preparation or handling. This time frame helps prevent the buildup of harmful bacteria, which can pose a food safety risk to customers.

In high-traffic areas like a deli sub bar where utensils are frequently in use, it's essential to find a balance between operational efficiency and safety. While washing every customer may seem ideal for cleanliness, it is often impractical and could hinder the flow of service. Similarly, washing every hour or every 2 hours might not be sufficient to prevent the risk of cross-contamination, especially if food items are being prepared or served continuously. Therefore, a 4-hour interval strikes an effective balance, allowing for both safety and efficiency in the deli environment.