Ontario Food Handler Certification Practice Exam

Using separate utensils for raw and cooked foods is crucial for preventing cross-contamination. This practice ensures that harmful bacteria or pathogens present in raw foods, particularly meats and seafood, do not transfer to ready-to-eat or cooked foods that are safe for consumption. By utilizing distinct utensils for each category, you create a barrier that minimizes the risk of cross-contamination, ultimately protecting public health and food safety.

In food safety practices, cross-contamination can lead to foodborne illnesses, which is why it's vital to implement steps like using separate utensils. This principle extends to cutting boards and food storage as well. Using the same cutting board for all food items can easily lead to raw juices contaminating vegetables or cooked foods. Storing raw meats above cooked foods poses a similar risk, as drips may contaminate the cooked items below. Additionally, handwashing should be frequent and occur at crucial times, not just after food preparation, to ensure hands are clean before handling different types of food.