Illinois Food Service License Practice Test

When prep tables are not cleaned and sanitized between uses, one significant concern is the risk of cross-contamination. This occurs when harmful bacteria or allergens from one food item are transferred to another, which can lead to foodborne illnesses. For instance, if raw meat is prepared on a surface that hasn’t been properly cleaned before vegetables are cut, any pathogens from the meat can contaminate the vegetables. This is particularly problematic in environments like restaurants or food service operations where a variety of foods are handled and prepared in close proximity. Maintaining proper cleaning and sanitization protocols is essential to ensure food safety and protect public health.