Wooden paddles used in confectionery operations at 110 C (230 F) or above must be cleaned and sanitized after each use.

• A. They must be stored separately from other utensils
• B. They must be washed only weekly
• C. They must be discarded after one use
• D. They must be cleaned and sanitized after each use

Answer: (D)

Cleaning and sanitizing wooden paddles after each use is necessary because wood is porous and can trap residues and moisture from confectionery work. Those residues, especially sugars and fats, can form films that are hard to remove completely with washing alone, creating micro-niches where bacteria can survive between batches. Even though the paddles are used at high temperatures, heat alone doesn’t reliably sanitize a porous surface, so applying a proper cleaning followed by sanitizing after every use minimizes the risk of cross-contamination before the next batch.

Other options don’t meet food-safety needs: simply storing them separately doesn’t remove contaminants, washing only weekly allows bacteria to multiply, and discarding after one use isn’t practical or necessary.