NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

Question: 1 / 400

Why are cutting boards washed, rinsed, and sanitized?

To prevent odors

To attract insects

To prevent cross contamination

Cutting boards are washed, rinsed, and sanitized primarily to prevent cross-contamination. This is crucial in the culinary environment, where raw foods, particularly meats, can harbor harmful bacteria that could easily transfer to other foods, such as vegetables or ready-to-eat items. By thoroughly cleaning and sanitizing the cutting boards after each use, food safety is maintained, ensuring that these boards do not serve as a vector for foodborne illnesses.

Other factors like preventing odors or avoiding mildew are important but secondary to the primary concern of food safety. While ensuring that cutting boards are not a breeding ground for mold or bacteria contributes to overall cleanliness, the most critical aspect is reducing the risk of cross-contamination, which directly relates to protecting public health in food preparation environments.

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To avoid mildew

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