Cutting boards and knives are used to prepare raw chicken and then, without cleaning, used for ready-to-eat salad greens. Beyond cross-contamination, what cleaning rule is violated?

Explanation

Food-contact surfaces must be cleaned and sanitized before switching from raw animal food to ready-to-eat food, in addition to the every-4-hour continuous-use rule. Using the same unwashed board and knife transfers pathogens from raw chicken directly onto food that will not be cooked. A once-a-day wash-down, a soap-and-rinse-only knife, and a weekly board schedule each leave hours of contaminated use in between; the fix is to clean and sanitize at the switch, or use separate color-coded equipment.