Final answer:
Rochelle's failure to follow proper hygiene and safety practices while using cutting tools for food preparation violates Good Manufacturing Procedures (GMP) and can lead to food safety issues. Cross-contamination can occur when microbes are transferred from one food to another, so it is important to keep raw and ready-to-eat foods separate. Regular handwashing and thorough cooking are also key to preventing foodborne diseases.
Step-by-step explanation:
The scenario fails to meet the definition of Good Manufacturing Procedures (GMP) because Rochelle is not following proper hygiene and safety practices when using cutting tools for food preparation. GMP requires that cutting tools be cleaned and sanitized properly to prevent cross-contamination between meat and vegetables. In this case, Rochelle is not adhering to these standards, potentially leading to food safety issues.
Cross-contamination occurs when microbes are transferred from one food to another. Some raw foods commonly contain bacteria such as Salmonella, including eggs, poultry, and meat. These foods should never come into contact with ready-to-eat foods, such as raw fruits and vegetables or bread. If a cutting board, knife, or countertop is used to prepare contaminated foods, it should not be used to prepare other foods without proper cleaning in between.
Regular handwashing is one of the most effective defenses against the spread of foodborne diseases. Always wash hands before and after handling or preparing food and before eating. Make sure foods have not expired before you consume them. Rinse fresh produce before eating, especially if it is to be eaten raw. Thorough cooking at the right temperature is also important to kill bacteria in food.