Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

Using separate boards for raw and cooked foods is a recognized safe practice in food handling because it helps prevent cross-contamination. Cross-contamination occurs when harmful bacteria or pathogens from raw foods, particularly meats and seafood, are transferred to cooked or ready-to-eat foods, leading to foodborne illnesses. By designating specific cutting boards for different types of food, food handlers lower the risk of inadvertently mixing raw and cooked foods, thus maintaining food safety.

This practice is especially important in environments like restaurants or catering services, where the risk of cross-contamination can be higher due to the volume of food being prepared and served. Separate boards (often color-coded) can aid in visual identification, reinforcing the safety protocol of using distinct equipment for different food categories.

Protecting public health through safe food handling practices is vital, and understanding the significance of this separation in food preparation is a key component of food safety training.