What must employees do with utensils after tasting food to be served or sold?

When employees taste food that is going to be served or sold, it is essential to maintain food safety and prevent cross-contamination. The correct action is to clean the utensil used for tasting and reserve it for that specific purpose only.

Using a utensil solely for tasting helps to ensure that no contaminants, such as saliva or bacteria, from other food items come into contact with the cooked food intended for customers. This practice also helps to comply with food safety regulations, which are designed to protect public health by preventing the spread of foodborne illnesses. By designating the utensil for one-time use in this context, employees take a precautionary approach to food safety.

The other options do not adequately adhere to food safety standards. Reusing a utensil immediately without cleaning could introduce contaminants into the food being prepared, and washing it to use later might not effectively eliminate all pathogens, thus compromising safety. Discarding the utensil after use is unnecessary if it is cleaned properly for that specific taste test, as this can lead to increased waste and is not required in the context of correct operational procedures.