What practice will not help avoid cross-contamination?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

Cleaning food contact surfaces is indeed critical for maintaining food safety; however, doing so only once a day may not be sufficient to prevent cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food to another, often through contact with unclean surfaces.

In food preparation areas, surfaces can become contaminated multiple times throughout the day as raw foods are handled, or as food items come in contact with hands, utensils, or equipment. Frequent cleaning of food contact surfaces—particularly when switching between raw and cooked foods or after spills—helps reduce the risk of bacterial transfer. While daily cleaning is a good practice, it does not adequately address the need for immediate and regular sanitization throughout food preparation activities.

In contrast, keeping cooked food separated from raw food, using a scoop with a handle for bulk items, and washing hands frequently are proactive measures that directly target the prevention of cross-contamination. Each of these practices minimizes the opportunity for harmful microorganisms to spread from one food source to another, ensuring safer food handling and preparation.

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