Question

What must be done after completing each prep task to reduce the risk of cross contamination?

A- food must be put away as quickly as possible
B- aprons must be replaced with clean ones
C- surfaces must be cleaned and sanitized
D- Food temperatures must be checked with a clean thermometer

Answer 1

After each prep task, surfaces must be cleaned and sanitized to reduce the risk of cross contamination. This is part of essential food safety practices including regular handwashing and temperature control.

Step-by-step explanation:

To reduce the risk of cross contamination after completing each prep task, it is essential that surfaces must be cleaned and sanitized. This is a crucial food safety practice because it prevents microbes from being transferred from one food to another. Regular handwashing is also a vital defense against the spread of foodborne diseases, along with the proper handling of foods such as keeping them at the correct temperatures. Surfaces where food is prepared, including cutting boards, knives, and countertops, should never be reused for preparing other foods without thorough cleaning to avoid the transfer of bacteria like Salmonella.

Aside from cleaning surfaces, other practices include washing produce before consumption, even if the outer skin is not to be eaten, as well as ensuring cooked food reaches an internal temperature of at least 74 degrees C (165 degrees F). Furthermore, perishable leftovers should be refrigerated promptly, and any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be discarded to prevent bacterial growth.