What should food handlers do to prevent 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!

Washing hands before handling food is a vital practice that prevents cross-contamination. When food handlers wash their hands thoroughly, they remove pathogens and contaminants that could transfer to food, surfaces, and equipment during food preparation. This step is crucial because it helps maintain a safe food environment and minimizes the risk of foodborne illnesses. Clean hands reduce the likelihood of transferring bacteria from hands to food, ensuring that the food served is safe for consumption.

Using the same cutting board for all ingredients can lead to the transfer of harmful microorganisms from raw foods to ready-to-eat items, increasing the risk of cross-contamination. Similarly, storing raw meat with ready-to-eat foods can also pose a significant risk because drips or leaks from the raw meat can contaminate foods that won't be cooked further. Leaving food uncovered in the refrigerator allows contaminants to settle on the food, which can compromise its safety. Thus, washing hands is a foundational practice that directly helps mitigate the risks associated with cross-contamination.

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