Food Safety Certification Practice Test

Improper washing of hands is a common source of cross-contamination in food preparation because hands can carry harmful bacteria and viruses from one food item to another. When food handlers do not wash their hands properly before preparing or handling food, they may transfer pathogens from raw foods, such as meat or eggs, to ready-to-eat foods, causing a risk for foodborne illness.

This emphasizes the critical importance of hand hygiene in preventing the spread of contaminants. The act of cleaning hands effectively with soap and water for a minimum of 20 seconds, especially after handling raw foods, using the restroom, or touching potentially contaminated surfaces, plays a vital role in ensuring food safety in any food preparation environment.

As for the other options, using separate utensils for different food types, refrigerating leftovers, and cooking food thoroughly are all practices that significantly reduce the risk of cross-contamination rather than contribute to it. Using dedicated utensils helps avoid mixing raw and cooked foods, proper refrigeration inhibits bacterial growth, and cooking food to the correct temperature kills harmful pathogens.