Starbucks Food Safety Practice Exam

When must cutting boards be washed, rinsed, and sanitized?

1. After every meal

2. Between each use

3. Only once a day

4. At the end of the week

The correct answer is: Between each use

Cutting boards must be washed, rinsed, and sanitized between each use to ensure food safety and prevent cross-contamination. This practice is crucial, especially in environments like foodservice where different types of food, such as raw meats and vegetables, can come into contact with the same surfaces. If a cutting board is used for raw chicken and then immediately used for cutting vegetables without proper cleaning, harmful bacteria from the raw meat can contaminate the vegetables, leading to potential foodborne illnesses. Regularly sanitizing cutting boards also helps to eliminate pathogens that may remain even after a thorough wash. This practice is aligned with food safety protocols that emphasize cleanliness and hygiene in food preparation areas. Maintaining strict sanitary measures between uses of cutting boards ensures that all food served is safe for consumption, reinforcing a strong commitment to public health within foodservice establishments.