Which action must be taken if tools or equipment cannot be sanitized properly?

The action of disposing of tools or equipment that cannot be sanitized properly is essential for maintaining safety and hygiene standards. If tools or equipment are not capable of being adequately cleaned, they pose a significant risk of contamination and can potentially spread harmful pathogens or contaminants. By choosing to dispose of these items, you are preventing any further risk of foodborne illnesses or unsafe conditions in a food service environment.

This decision promotes a safe working atmosphere, ensuring that all tools and equipment used are clean, safe, and sanitary, directly aligning with best practices in safety and sanitation protocols. Utilizing tools that are not properly sanitized not only jeopardizes the health of employees but can also compromise the safety of the food served to customers, leading to serious consequences. Thus, the correct and responsible action is to dispose of any equipment that cannot be properly sanitized.