State Food Safety Practice Exam

Which of the following is a common practice that can lead to cross-contamination?

1. Using separate cutting boards for raw and cooked foods

2. Storing cleaned utensils in a designated area

3. Using the same cloth to wipe hands and surfaces

4. Rinsing fruits and vegetables before preparation

The correct answer is: Using the same cloth to wipe hands and surfaces

Using the same cloth to wipe hands and surfaces can lead to cross-contamination because it allows pathogens or food residues from one source to transfer to another. When a cloth is used to clean hands that may be contaminated, and then used to wipe down surfaces, it can spread harmful bacteria or allergens throughout the kitchen. This practice undermines food safety protocols, which emphasize the importance of separating tasks and using appropriate cleaning methods to ensure that food contact surfaces remain safe and hygienic. In contrast, using separate cutting boards for raw and cooked foods helps prevent the transfer of pathogens from raw items (like meat) to foods that are ready to eat. Storing cleaned utensils in a designated area ensures that they remain uncontaminated until they are needed. Rinsing fruits and vegetables is a crucial step in removing dirt and potential contaminants but does not inherently cause cross-contamination. Thus, the use of a single cloth for multiple cleaning tasks is the most common practice that can result in cross-contamination, as it fails to maintain the necessary separation of different hygiene zones in food preparation.