You finished cutting up a raw chicken and put it in the oven to cook. You should:
Wipe the cutting board and knife with a sanitizer wipe clothRun the cutting board and knife through the dishwasher pipe your hands with a sanitizer wipe clothWash the knife in a bucket of sanitizer and wipe the cutting board.
Run the cutting board and knife through the dishwasher and wipe your hands with a sanitizer wipe cloth. Explanation To reduce the risk of cross-contamination, a food handler should wash, rinse and sanitize the cutting board and the knife after each task.
This must be done in accordance with the manufacturer’s instructions on the usage of the cleaning material. Washing hands is also a vital part of ensuring food safety by eliminating the risk of cross-contamination. It should be done before the start of each task, in between task when a food handler takes a break, go to the restroom, touch another food, etc., and lastly after the task.
Cross-contamination is when harmful bacteria transfer from food to other food, utensils, cutting boards, and other kitchen materials if they are poorly handled. This especially happens when handling raw meat, poultry, and seafood because they are known to be potentially hazardous food – food that support harmful bacteria to grow.
For example, Touching raw meat can facilitate the transfer of harmful bacteria from the raw meat to the fresh fruit via touching. Hence, washing hands thoroughly in between handling of food is an important action to prevent cross-contamination.