New York City Food Protection Practice Test

How must cutting boards be treated between uses?

1. Wiped with a towel

2. Washed and left to dry

3. Washed, Rinsed, and Sanitized

4. Sanitized with high heat

The correct answer is: Washed, Rinsed, and Sanitized

For effective food safety, cutting boards must be thoroughly washed, rinsed, and sanitized between uses, especially when preparing different types of food that could lead to cross-contamination. This process involves several important steps. First, washing the cutting board with soap and warm water removes food particles, grease, and bacteria. Following the wash, rinsing is crucial to ensure that all soap residues are eliminated, which can lead to contamination if left on the surface. The key step of sanitizing involves using a suitable sanitizing solution, such as a diluted chlorine bleach solution or a commercial sanitizer, to kill any remaining bacteria that may not have been removed through washing alone. This three-step process is essential to maintaining food safety standards and preventing foodborne illnesses, particularly when cutting raw meats, vegetables, or fruits. In contrast, simply wiping the board with a towel or sanitizing it with high heat may not effectively eliminate harmful pathogens or residues, and just washing and letting it dry could leave it vulnerable to contamination before it is next used. Therefore, the method of washing, rinsing, and sanitizing is the most comprehensive approach to ensure a safe food preparation environment.