You finished cutting up a raw chicken and put it in the oven to cook. you should: wipe the cutting board and knife with a sanitizer wipe clothrun the cutting board and knife through the dishwasherwipe your hands with a sanitizer wipe clothwash the knife in a bucket of sanitizer and wipe the cutting board

After you finished cutting up a raw chicken and put it in the oven to cook. You should: Run the cutting board and knife through the dishwasher and wipe your hands with a sanitizer wipe cloth.

To reduce the risk of cross contamination, a food handler should wash, rinse and sanitize the cutting board and the knife after each task. This must be done in accordance with the manufacturer’s instruction of the usage of the cleaning material.  

Washing of hands is also a vital part of ensuring food safety by eliminating risk of cross contamination. It should be done before the start of each task, in between task when a food handler takes break, go to restroom, touch another food, etc. and lastly after task.

Cross contamination is when the harmful bacteria transfer from a food to other food, utensils, cutting boards and other kitchen materials if they are poorly handled. This especially happens when handling raw meat, poultry, and seafood because they are known to be potentially hazardous food – food that support harmful bacteria to grow.  

For example: Touching raw meat can facilitate the transfer of harmful bacteria from the raw meat to the fresh fruit via touching. Hence, washing of hands thoroughly in between handling of food is an important action to prevent cross contamination.  

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Keywords: food safety, cross contamination, sanitizer, dishwasher

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