HBR VMBO GL Practice Questions - Netherlands VMBO GL Horeca, Bakkerij En Recreatie Exam

Which action best reduces cross-contamination risk when a GL candidate plans kitchen mise-en-place?

Using one board for raw chicken and salad without cleaning between Separating raw and ready-to-eat foods, using clean boards/knives, and sequencing prep safely Storing raw meat above open desserts in the fridge Wiping a dirty knife once on a tea towel then slicing bread

Correct Answer:

Separating raw and ready-to-eat foods, using clean boards/knives, and sequencing prep safely

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