Food Safety Practice Test & Exam Prep | New Zealand

Using the same utensils and cutting boards for all foods, provided they are rinsed with water between uses. Storing allergen-containing ingredients on upper shelves to prevent spills onto other foods. Implementing strict separation of ingredients, equipment, and preparation areas for allergen-free meals, including dedicated utensils and colour-coded boards. Wiping down all surfaces with a damp cloth after preparing allergen-containing meals.