A food handler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?

After trimming raw chicken, the cutting board must be washed, rinsed, and sanitized before it can be used for preparing vegetables. This procedure is crucial to prevent cross-contamination, which can lead to foodborne illnesses. Raw chicken can harbor harmful bacteria such as Salmonella and Campylobacter, and if these bacteria are transferred to the vegetables, they can pose a significant health risk when consumed.

Washing the cutting board removes any food residues and visible contaminants. Rinsing ensures that any soap or cleaning solutions used during the washing process are cleared away. Sanitizing is essential to kill any remaining bacteria that may not be removed through washing alone. This thorough process guarantees safe food handling and protects consumers from potential foodborne pathogens.

Using the cutting board without cleaning it first compromises food safety, while simply wiping it with a dry cloth would not effectively eliminate bacteria. Placing the board in a dishwasher can be an option, but it is not always necessary if proper handwashing procedures are followed. The key takeaway is that comprehensive cleaning is essential after handling raw meat before switching to other food types.