When cutting raw poultry that has been assigned in the
entire shift, the time that the counter tops should be sanitized is before and
after using the counter tops as a place for cutting raw poultry as this is
needed in order to prevent bacteria from contaminating the poultry product that
is going to be cut down in the counter tops.
One of the essential steps in supplementation to cleaning poultry equipment is sanitization. This is performed only at the start and end of the shift while cleaning should be performed from time to time. Before sanitization, all the surfaces must be thoroughly cleaned and washed to remove any residue of detergent. It should be kept in mind that unclean surface cannot be sanitized. Sanitization signifies withdrawing of undesired microbes to the levels that are regarded safe for public health.
