Utah Food Safety Practice Test

Using the same gloves for raw meats and ready-to-eat foods exemplifies cross-contamination because it involves transferring harmful pathogens from raw food to food that is meant to be consumed without further cooking. When gloves used for handling raw meats come into contact with ready-to-eat foods, there is a risk of introducing bacteria, such as Salmonella or E. coli, which are often present on raw meat. This can lead to foodborne illnesses if the contaminated ready-to-eat food is consumed.

In contrast, using separate utensils for raw and cooked food is a best practice to prevent cross-contamination, as it ensures that there is no transfer of bacteria between different food groups. Washing hands after touching raw meat is a crucial step in food safety designed to eliminate pathogens from hands before they come into contact with other foods. Storing raw meat on the bottom shelf is a method to avoid drips or spills contaminating other foods, particularly those that are ready to eat. Each of these practices helps prevent cross-contamination, while using the same gloves for different types of food compromises food safety.