Cross-Contamination & AllergensQuestion 150 of 319
A prep cook is breaking down a case that contains raw chicken, raw beef, raw whole fish, and live oysters at the same table. Cross-contamination between RAW foods is best prevented by:
a.Holding the proteins above 41°F so bacteria do not grow during prep
b.Working all four proteins side by side as long as the table is wiped at the end
c.Rinsing the chicken in the sink before cutting the other proteins
d.Working each raw protein separately with a different cutting board and changing utensils, gloves and sanitizing the table between proteins
Explanation
Cross-contamination is not limited to raw-to-RTE transfer. Different raw animal foods harbor different pathogens (Salmonella in poultry, Vibrio in oysters, etc.). Each must be prepped separately with its own clean and sanitized equipment, with hand washing and glove changes between species.
Law Reference: Cal. H&S Code §113984; FDA Food Code 3-302.11Practice all 319 questions free — no signup required.
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