Texas Food Safety Managers Practice Test

How can food handlers minimize the risk of cross-contamination?

1. By using the same cutting board for meat and vegetables

2. By washing hands frequently

3. By drying surfaces with a towel

4. By using unclean equipment

The correct answer is: By washing hands frequently

Using proper handwashing techniques is essential for minimizing the risk of cross-contamination in food handling. When food handlers wash their hands frequently, they eliminate harmful pathogens that may be transferred from one surface or food item to another. This is particularly important after handling raw meat, poultry, seafood, or after touching any potentially contaminated surfaces. While washing hands is an effective way to maintain hygiene, other options listed do not contribute positively to preventing cross-contamination. For instance, using the same cutting board for meat and vegetables can lead to pathogens from raw meats transferring to ready-to-eat foods. Similarly, drying surfaces with a towel might not ensure cleanliness if the towel is also unclean or if it has been used inappropriately. Lastly, using unclean equipment directly increases the risk of cross-contamination rather than mitigating it. Thus, frequent handwashing plays a crucial role in maintaining food safety and preventing foodborne illnesses.