How often should utensils and equipment used in food preparation be sanitized?

The frequency of sanitizing utensils and equipment used in food preparation is critical for ensuring food safety and preventing cross-contamination. The chosen option emphasizes that utensils and equipment should be sanitized after each use or when switching between different food items. This is vital because different food items can carry various pathogens, and using the same tool without proper sanitation can lead to the transfer of harmful bacteria or allergens from one food type to another.

For instance, if a cutting board is used for raw meat and then for vegetables without being sanitized, there is a significant risk of cross-contamination, which can cause foodborne illnesses. Sanitizing after each use or between different foods minimizes this risk effectively. This method conforms to food safety guidelines and best practices, ensuring that food preparation environments remain safe for all consumers.

In contrast, other options such as sanitizing only before use, once a day, or only when visibly dirty do not provide adequate protection against the potential spread of contaminants. Therefore, maintaining cleanliness and sanitation through more frequent sanitizing practices, as indicated in the correct answer, is essential for food safety and public health.