A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

To ensure food safety, the cutting board that was used for raw chicken must be thoroughly washed, rinsed, and sanitized before being used for prepping vegetables. This process is critical to prevent cross-contamination, which can occur when pathogens from raw chicken are transferred to fresh produce.

Washing involves using hot, soapy water to remove any food residues, while rinsing follows to eliminate soap and any remaining particles. Sanitizing is the final step that reduces the number of pathogens to safe levels, usually through the use of a commercial sanitizer or a solution made from bleach and water. This three-step process is essential in a food handling environment to maintain hygiene standards and ensure that the food served is safe for consumption.