A cutting board is scratched and chipped. what should the food handler do
The Correct Answer and Explanation is:
Correct Answer:
The food handler should replace the scratched and chipped cutting board with a new one.
Explanation
Cutting boards are essential tools in any food service operation, but when they become scratched or chipped, they pose serious food safety risks. A scratched and chipped cutting board can harbor harmful bacteria such as Salmonella, E. coli, or Listeria, which can survive in the crevices and cracks even after the board has been washed. These microorganisms can contaminate food prepared on the board, leading to foodborne illnesses.
Food safety regulations, including those from agencies such as the U.S. Food and Drug Administration (FDA) and local health departments, require that food contact surfaces be smooth, non-absorbent, and easily cleanable. A damaged cutting board no longer meets these standards, making it non-compliant and unsafe for food preparation.
Moreover, chips or deep scratches may result in small pieces of the board breaking off and ending up in the food, creating physical hazards in addition to the microbiological risks. If the board is made of plastic or wood, both materials are prone to degradation over time. Plastic boards can melt or degrade under high temperatures or chemicals, while wood boards can splinter or absorb moisture and harbor mold.
The best practice is to regularly inspect cutting boards and replace them when they show signs of wear and tear. Some establishments color-code cutting boards to prevent cross-contamination between raw meat, cooked foods, and produce—ensuring each board’s integrity is vital to this system.
In summary, continuing to use a scratched and chipped cutting board compromises food safety and violates sanitation standards. A responsible food handler must promptly discard the damaged board and replace it with a clean, intact one to maintain a safe food preparation environment and protect consumer health.
