What is the appropriate method for cleaning utensils used for raw meats?

Washing utensils used for raw meats with hot, soapy water, followed by rinsing and sanitizing, is the most effective method for ensuring food safety. This process is critical because raw meats can harbor harmful bacteria, such as Salmonella and E. coli, which can contaminate other foods and surfaces if proper cleaning practices are not followed.

Using hot, soapy water is essential because it helps to break down grease and remove food particles effectively. Rinsing removes the soap and any remaining debris after washing, while the sanitizing step is crucial for killing any residual bacteria that may still be present on the utensils. This three-step process—washing, rinsing, and sanitizing—provides a comprehensive approach to cleaning that minimizes the risk of cross-contamination and foodborne illnesses.

The other methods, such as simply running utensils under cold water or using only sanitizer without washing, do not adequately remove food particles or bacteria. Storing utensils without cleaning not only poses a health risk but also goes against proper food safety practices. Thus, the correct method aligns with established procedures to maintain hygiene and safety in food preparation.