est Question: 28 G A food worker has finished cutting raw chicken and is about to chop vegetables. What must the food worker do before chopping the vegetables to prevent cross- contamination? O a. Wash hands and change gloves O b. Apply a chemical sanitizer to the vegetables O c. Wipe off the cutting board with a linen towel O d. Soak the cutting board and knife in cold water Review Later Leave question feedback
Question: 28 A food worker has finished cutting raw chicken and is about to chop vegetables. What must the food worker do before chopping the vegetables to prevent crosscontamination? a. Wash hands and change gloves b. Apply a chemical sanitizer to the vegetables c. Wipe off the cutting board with a linen towel d. Soak the cutting board and knife in cold water Review Later Leave question feedback
The correct answer and explanation is:
The correct answer is:
a. Wash hands and change gloves
Explanation:
Cross-contamination is one of the primary ways foodborne illnesses spread. When handling raw chicken, bacteria such as Salmonella and Campylobacter can transfer from the chicken to surfaces, tools, and the food worker’s hands. To prevent these harmful bacteria from contaminating vegetables or other ready-to-eat foods, strict hygiene protocols must be followed.
- Washing Hands: After handling raw chicken, food workers must thoroughly wash their hands with soap and warm water for at least 20 seconds. This process effectively removes bacteria and reduces the risk of spreading pathogens.
- Changing Gloves: If gloves are used, they can also harbor bacteria after handling raw chicken. Changing gloves ensures that the contaminants do not transfer to the vegetables. It’s important to always wash hands before putting on a new pair of gloves.
- Cleaning and Sanitizing Equipment: The cutting board and knife used for raw chicken must be cleaned with soap and water and then sanitized with a food-safe sanitizer. Simply wiping them with a towel or soaking in cold water, as suggested in the other options, is insufficient to eliminate bacteria.
Why Other Options Are Incorrect:
- b. Apply a chemical sanitizer to the vegetables: Vegetables do not require chemical sanitization if proper cross-contamination protocols are followed. Additionally, this could be unsafe for consumption if the sanitizer is not food-grade or used incorrectly.
- c. Wipe off the cutting board with a linen towel: This only spreads bacteria around the surface and does not sanitize it.
- d. Soak the cutting board and knife in cold water: Cold water does not kill bacteria or remove grease and residue. Sanitization with hot water or a sanitizer is necessary.
By following proper hygiene practices, food workers protect customers from potential foodborne illnesses and uphold food safety standards.