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The correct approach is to clean and sanitize utensils continuously, between tasks and after each use. This practice is essential for preventing cross-contamination, which can occur when the same utensils are used for different types of food without proper cleaning in between. For example, if a cutting board used for raw chicken is not cleaned before slicing vegetables, there is a risk of spreading harmful bacteria to those vegetables, which could lead to foodborne illnesses.

Maintaining a routine of cleaning and sanitizing utensils ensures that any pathogens or allergens that may be present on the surface are removed, protecting the health of consumers. This practice also aligns with food safety regulations and best practices established by health departments and regulatory agencies.

Cleaning utensils only before preparation or at the end of the day does not account for the need for sanitation throughout the food preparation process, which can lead to food safety violations. Similarly, cleaning utensils only once every few hours is not frequent enough to ensure the safety of the food being prepared. Hence, the continuous cleaning and sanitizing approach is vital for maintaining hygiene standards in food handling.