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Answer :
Final answer:
To control the potential for cross-contamination, food handlers need to practice correct hand hygiene, use separate equipment and surfaces for raw and ready-to-eat foods, cook foods thoroughly, and store raw and cooked foods separately.
Explanation:
Food handlers can control the potential for cross-contamination while prepping raw animal foods and ready-to-eat foods in several ways. Firstly, proper hand hygiene is important. Food handlers should wash their hands regularly, especially after handling raw meat or eggs to reduce the risk of salmonellosis, a common foodborne illness. Secondly, utilizing separate equipment and surfaces (like cutting boards and knives) for raw and ready-to-eat foods can prevent cross-contamination.
In addition, it's essential to cook foods thoroughly as the heat can kill many harmful bacteria, like E. coli and Salmonella, that may cause foodborne illnesses. Moreover, raw foods should be kept separate from cooked or ready-to-eat foods in the refrigerator to prevent potential bacterial transfer. Strict adherence to these practices can effectively control the potential for cross-contamination.
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