AAA Food Manager Certification Practice Test

Which action can minimize the risk of cross-contamination?

1. Using the same cutting board for all food

2. Cleaning and sanitizing surfaces between uses

3. Storing raw meats alongside vegetables

4. Using only one utensil for all food items

The correct answer is: Cleaning and sanitizing surfaces between uses

Minimizing the risk of cross-contamination is crucial in food safety, and cleaning and sanitizing surfaces between uses effectively disrupts the transfer of harmful microorganisms from one food item to another. When surfaces such as cutting boards, countertops, and utensils are cleaned with appropriate food-safe cleaners and then sanitized, any bacteria or allergens that may have been left behind after preparing one type of food can be eliminated before preparing another type. This practice is essential in preventing foodborne illnesses, especially when transitioning between raw and cooked foods or between different types of raw foods that might carry different pathogens. The other options introduce an increased risk of cross-contamination. For instance, using the same cutting board for all foods without cleaning it can transfer bacteria between raw and cooked items. Storing raw meats alongside vegetables can allow juices from the meats to contaminate the vegetables, which can be particularly dangerous. Likewise, using only one utensil for all food items without proper cleaning can facilitate the transfer of pathogens from one food type to another, further contributing to contamination risks.