Texas Food Safety Managers Practice Test

Using a new cutting board is essential when switching between raw and ready-to-eat foods to prevent cross-contamination. Raw foods, especially meat, poultry, and seafood, can harbor harmful microorganisms that, if transferred to items intended for direct consumption, pose serious health risks. By employing separate cutting boards for these two categories of food, food handlers can maintain food safety and mitigate the risk of foodborne illnesses.

This practice aligns with the concept of color-coding in food service, where specific colors are designated for different types of food to make it easier to prevent cross-contamination. For instance, using a specific color cutting board exclusively for raw meats and another for vegetables can significantly reduce the chance of mixing these foods.

While having a new cutting board available is convenient, it doesn't provide the same safety assurance as adhering to proper procedures for food handling. Consequently, simply replacing a board when it becomes dirty does not adequately address the underlying risk of cross-contamination when transitioning between the handling of raw and ready-to-eat foods.