Question

which of the following is not a step one can take to prevent food borne illnesses?
a. cooking foods to an appropriate temperature
b. refrigerating food within two hours of preparation
c. cutting all meats with the same knife
d. keeping ready - to - eat food separate from raw food

Explanation:

• Option A: Cooking foods to an appropriate temperature kills harmful bacteria, reducing the risk of food - borne illness.
• Option B: Refrigerating food within two hours of preparation slows bacterial growth. Bacteria multiply rapidly at room temperature.
• Option C: Cutting all meats with the same knife can cause cross - contamination. Different meats may have different types of bacteria (e.g., raw chicken has Salmonella), and using the same knife without proper cleaning can spread these bacteria to other foods.
• Option D: Keeping ready - to - eat food separate from raw food prevents cross - contamination. Raw food may contain pathogens that can contaminate ready - to - eat food if they come into contact.

Answer:

C. cutting all meats with the same knife