When handling different kinds of raw meats, under what circumstance must a food-contact surface be cleaned and sanitized?

• A. When switching from turkey to salmon
• B. After handling seafood
• C. At the end of the shift
• D. Never

Answer: (A)

Switching between different kinds of raw meat can move different bacteria or other contaminants from one product to another, so the surface used for handling raw meat must be cleaned and sanitized before you touch another type. Cleaning removes soil and gross residues, and sanitizing reduces any remaining microorganisms, helping prevent cross-contamination when you go from turkey to salmon or any other raw meat. Waiting until the end of the shift or never cleaning ignores the immediate risk of transferring pathogens, while cleaning after seafood alone doesn’t address switching to a different meat. In practice, wash the surface with soap and water, rinse, then apply a sanitizer and let it contact the surface for the required time.