Food Manager Practice Exam

What should food handlers avoid to prevent cross contamination?

1. Using separate cutting boards

2. Washing hands properly

3. Using the same utensils for different foods

4. Storing raw food below cooked food

The correct answer is: Using the same utensils for different foods

Food handlers should avoid using the same utensils for different foods because this practice can lead to cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from one food item are transferred to another, potentially leading to foodborne illnesses. Different foods, especially raw and cooked items or different types of meat, can harbor various pathogens. By using the same utensils without proper cleaning in between, food handlers may inadvertently introduce these pathogens to foods that are ready to eat, which are especially vulnerable to contamination. In contrast, using separate cutting boards, washing hands properly, and storing raw food below cooked food are all practices that actively mitigate the risk of cross-contamination. Separate cutting boards help ensure that juices from raw meat do not come into contact with vegetables or cooked foods. Proper handwashing eliminates bacteria or allergens from the handler's hands before they touch food. Storing raw food below cooked food prevents drips and spills from contaminating items that are ready to eat. Each of these practices is essential for maintaining food safety and preventing the spread of harmful microorganisms.