You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

A. Direct the food handler to give the steak to the cook immediately.
B. Caution the food handler that she must clean and sanitize her knife.
C. Caution the food handler that she must wash the potatoes before peeling.
D. Direct the food handler to wipe off the preparation surface before continuing.

The food handler must clean and sanitize her knife after trimming the steak and before using it on potatoes to prevent cross-contamination. Maintaining the separation of raw meat and ready-to-eat foods is critical for food safety. Reminding the handler about proper hand washing is also important.

Explanation:

Proper Food Handling and Safety

In the given scenario, the food handler is at risk of causing cross-contamination by using the same knife that was in contact with raw meat (the T-bone steak) to peel the potatoes. To maintain food safety, it is essential to separate utensils used for raw meat from those used for other food items.

The best action to take in this situation is to caution the food handler that she must clean and sanitize her knife before it is used on the potatoes. This step ensures that any harmful bacteria from the raw meat do not transfer to the potatoes, thereby preventing potential foodborne illnesses.

Furthermore, it is also good practice to remind the food handler to wash her hands thoroughly after handling raw meat and before touching any ready-to-eat foods.

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