is important to pay attention to food contact surfaces to prevent cross-contamination when serving food. Which of the following situations is considered unsafe according to ServSafe guidelines? (Select all that apply.)

Question

is important to pay attention to food contact surfaces to prevent cross-contamination when serving food. Which of the following situations is considered unsafe according to ServSafe guidelines? (Select all that apply.)
Jane debones raw chicken on a white cutting board. She immediately uses the same knife and cutting board to dice tomatoes.
John trims a raw roast on a red cutting board. He washes his hands and puts on new gloves. Then he uses a new knife to slice green onions on a green cutting board.
Alexa preps salads from 6:00 am to 8:00 am. She cleans and sanitizes the prep table, knife, and cutting board. Ted filets raw fish on the same prep table at 9:00 am.
Jane uses a spatula to handle raw hamburgers. She places them in a container. After 10 minutes, she used the same spatula to handle fresh buns from the oven.

GPT-4o mini · Answer

According to ServSafe guidelines, the following situations are considered unsafe due to the potential for cross-contamination:

Jane debones raw chicken on a white cutting board. She immediately uses the same knife and cutting board to dice tomatoes.
- This is unsafe because using the same cutting board and knife for raw chicken and then for ready-to-eat tomatoes can transfer harmful pathogens from the raw chicken to the vegetables, risking foodborne illness.
Alexa preps salads from 6:00 am to 8:00 am. She cleans and sanitizes the prep table, knife, and cutting board. Ted filets raw fish on the same prep table at 9:00 am.
- This is unsafe because although the prep table was cleaned and sanitized before Ted worked with raw fish, there may still be a risk of cross-contamination if the prep table was not cleaned and sanitized immediately before it was used for handling the salads.
Jane uses a spatula to handle raw hamburgers. She places them in a container. After 10 minutes, she used the same spatula to handle fresh buns from the oven.
- This is also unsafe as it presents a risk of cross-contamination due to using the same spatula that handled raw meat (which could harbor pathogens) to handle ready-to-eat food like fresh buns.

John trimming a raw roast on a red cutting board, washing hands, putting on new gloves, and using a new knife to slice green onions on a green cutting board is safe because he is following proper procedures to prevent cross-contamination.

So, the unsafe situations are the first, third, and fourth ones.