A cutting board must be washed, rinsed, and thoroughly sanitized to prevent

• A. Cross Contamination
• B. Spoilage
• C. Flavor Transfer
• D. Overgrowth

Answer: (A)

This focuses on preventing cross contamination. When a cutting board is used for different foods, especially raw meats and ready-to-eat items, pathogens can be transferred from one surface to another if the board isn’t cleaned properly. Washing removes debris, rinsing clears soap and loosened residues, and thorough sanitizing kills remaining microbes, reducing the chance that harmful bacteria will move to the next food you prepare. Without proper sanitation, these pathogens can linger on the board and contaminate other foods, posing a risk of foodborne illness. Spoilage, flavor transfer, or vague “overgrowth” concerns aren’t the primary safety outcome addressed by this cleaning sequence, making cross contamination the most accurate choice.