Certified Professional Food Safety (CP-FS) Practice Exam

Which method is best for preventing cross-contamination in food handling?

1. Using color-coded cutting boards

2. Using hand sanitizer frequently

3. Cooking food thoroughly

4. Keeping food items in the same area

The correct answer is: Using color-coded cutting boards

Using color-coded cutting boards is a highly effective method for preventing cross-contamination in food handling. This system allows for the clear distinction between utensils and surfaces used for different types of food, such as raw meats, vegetables, and cooked foods. By assigning specific colors to certain food groups, food handlers can ensure that tools are used appropriately, which minimizes the risk of harmful bacteria transferring from one food item to another. For instance, using a red cutting board for raw meats and a green one for vegetables helps food handlers visually identify the board suitable for each item, reinforcing safe practices in the kitchen. This method enhances awareness and diligence, making it easier to comply with food safety standards. The other methods, while beneficial in some respects, do not address the issue of cross-contamination as effectively as the color-coded system. Hand sanitizer can help maintain clean hands but does not mitigate the risks associated with contaminated surfaces or utensils. Cooking food thoroughly is important for killing pathogens, but it is a response to contamination rather than a prevention strategy. Keeping food items in the same area increases the likelihood of cross-contamination rather than preventing it. Thus, the use of color-coded cutting boards stands out as the most proactive and practical approach to preventing cross-contamination.