In-use utensils should be stored with handles in what position?

Storing in-use utensils with handles out of the food is essential for maintaining proper hygiene and preventing cross-contamination. When the handles are positioned outside of the food, it reduces the risk of the utensil coming into contact with contaminants that can be present in the food, such as bacteria or allergens that may cause foodborne illness or adverse reactions.

Additionally, having the handles exposed allows for safer handling; staff can easily grasp the utensil without needing to reach into the food, which can both increase the risk of contamination and hinder efficient service. This method ensures that the food remains safe for consumption while also keeping the utensils clean and ready for use.

In contrast, placing utensils in the food itself or on a dirty surface introduces multiple health risks by contaminating the utensil and potentially transferring pathogens to the food. Storing utensils in a soapy solution may not be practical for service environments and does not provide the immediate accessibility and hygiene required during food preparation or serving times.