Ontario Food Handler Certification Practice Exam

Using separate cutting boards for raw and cooked foods is essential in preventing cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from raw foods, such as meat or seafood, come into contact with cooked or ready-to-eat foods. By designating specific cutting boards for raw and cooked items, food handlers can greatly reduce the risk of transferring pathogens, ensuring food safety.

This practice is part of a broader approach to food safety known as the "Hazard Analysis and Critical Control Points" (HACCP) system, which emphasizes identifying and controlling potential hazards in food preparation. It is vital for food handlers to understand the importance of using distinct surfaces to avoid the spread of contamination, as well as to maintain hygiene throughout the food preparation process.

In contrast, combining cooked and raw foods, limiting handwashing, or using the same utensils indiscriminately can increase the chances of cross-contamination. Each of these alternatives compromises food safety, making it critical for food handlers to adhere to proper practices like using separate cutting boards.