State Food Safety Practice Exam

When is an employee required to clean and sanitize a food-contact surface while preparing raw meat?

1. When switching from steak to chicken

2. When switching from turkey to salmon

3. When switching from ground beef to duck

4. When switching from pork chops to ground pork

The correct answer is: When switching from turkey to salmon

Cleaning and sanitizing a food-contact surface is essential for preventing cross-contamination between different types of raw meats. This process becomes particularly critical when switching from one type of meat to another, especially when considering the potential risk of pathogens that each type may carry. In this case, switching from turkey to salmon is significant because poultry, like turkey, is often associated with a higher risk of salmonella contamination, while fish, including salmon, can carry different pathogens such as anisakis or vibrio. Since these two types of meat are not only different in terms of cooking temperatures but also in the type of bacteria they might harbor, it is crucial to clean and sanitize the surface to eliminate any residues that may lead to cross-contamination, ensuring food safety. The other pairings listed may not present the same level of risk when switching between them. For example, switching from steak to chicken and from pork chops to ground pork involves meats of similar risks or different cuts from the same animal, which typically do not require as stringent a cleaning process as switching from poultry to fish.