National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What is a benefit of using color coated cutting boards for raw and cooked foods?

1. Makes work easier

2. Juices can make the floor slippery

3. Each person should have their own cutting board for professionalism

4. The bacteria of raw foods may transfer to the cooked foods

The correct answer is: The bacteria of raw foods may transfer to the cooked foods

Using color-coated cutting boards for raw and cooked foods helps to prevent cross-contamination, which is a significant health concern in food preparation. By designating specific colors for different types of food—such as red for raw meat and green for vegetables—workers can easily identify which cutting board to use for each type of food. This visual cue reduces the likelihood that bacteria from raw foods, which can lead to foodborne illnesses, will be transferred to cooked foods, where they could survive and cause harm. The other options touch on aspects of kitchen efficiency or safety, but they do not directly address the critical issue of food safety in the same way. Proper use of color-coded cutting boards is fundamental in ensuring that the bacteria from raw foods do not contaminate cooked foods, significantly reducing the risk of foodborne pathogens.