SNHD Food Handler Safety Training Practice Test

Using separate utensils for raw and ready-to-eat foods is a crucial method to avoid cross-contamination. This practice ensures that harmful pathogens present in raw foods, such as poultry or seafood, do not transfer to foods that are ready to be consumed, such as salads or cooked dishes. When separate utensils are used, you significantly reduce the risk of cross-contact between raw and cooked foods, thus helping to maintain food safety standards and protect consumers from foodborne illnesses.

In contrast, some practices listed in the options could lead to cross-contamination. For instance, using the same cutting board for all food can transfer bacteria from raw items to those that are ready to eat, while washing hands after handling raw meat may not be sufficient if proper sanitation practices are not followed consistently. Storing all foods together in the refrigerator can also pose a risk, as drips from raw foods could contaminate ready-to-eat items. Therefore, the use of separate utensils is a clear and effective strategy for preventing cross-contamination in food handling.