ServSafe Manager Practice Exam

Cleaning and sanitizing surfaces and utensils after each use is a critical step in preventing cross-contamination. This practice ensures that harmful bacteria and pathogens from one type of food, especially raw meats, are not transferred to other foods, such as vegetables or cooked items. Cleaning removes debris, while sanitizing reduces the number of pathogens to safe levels, significantly lowering the risk of foodborne illness.

The other options fail to effectively prevent cross-contamination. Using the same cutting board for raw meat and vegetables can lead to the transfer of harmful bacteria from the meat to the vegetables. Storing raw foods above cooked foods presents a risk as drippings from raw items can contaminate the cooked foods below. Lastly, using a single utensil for all food types can also lead to cross-contamination, as a utensil used for raw food could carry pathogens to ready-to-eat foods. Thus, regular cleaning and sanitization practices are key to maintaining food safety in any food handling environment.