Red Seal Cook Practice Questions - Red Seal Cook (Interprovincial Standards Examination) Exam

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Which practice is the primary method of preventing cross-contamination between raw chicken and ready-to-eat salad greens?

Using the same cutting board but rinsing it with cold water between uses (does not sanitize) Using separate, colour-coded cutting boards and utensils for raw proteins and produce Storing raw chicken above the salad greens in the cooler Wearing gloves while handling both without changing them

Correct Answer:

Using separate, colour-coded cutting boards and utensils for raw proteins and produce

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