AAA Food Manager Certification Practice Test

What type of hazard are we avoiding when using different cutting boards for raw chicken and vegetables?

1. Biological contamination

2. Physical hazards

3. Cross contamination

4. Chemical hazards

The correct answer is: Cross contamination

The correct answer involves understanding the concept of cross-contamination, which occurs when harmful microorganisms or pathogens are transferred from one food item to another. In the context of using different cutting boards for raw chicken and vegetables, the primary concern is to prevent the transfer of bacteria, such as Salmonella or Campylobacter, which are commonly found on raw chicken. Using separate cutting boards for raw chicken and vegetables ensures that any bacteria present on the chicken do not contaminate the vegetables. This practice is vital for food safety as it protects consumers from potential foodborne illnesses that can arise from consuming contaminated foods. By avoiding cross-contamination, food handlers can maintain a safer kitchen environment and reduce the risk of spreading pathogens that could lead to illness. Other types of hazards mentioned, such as biological contamination, physical hazards, and chemical hazards, involve different aspects of food safety. Biological contamination relates to the presence of harmful microorganisms in food, while physical hazards involve foreign objects that can inadvertently contaminate food, and chemical hazards refer to harmful substances that can contaminate food during processing or preparation. However, in this scenario, the primary aim is to prevent the transfer of pathogens, clearly pointing to the importance of avoiding cross-contamination.