Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the:

A. transfer of pathogens from one surface to another
B. poultry from being held at room temperature
C. raw poultry from contaminating their hands
D. contamination of the food with cleaning chemicals

Food handlers use separate cutting surfaces for raw vegetables and raw poultry to prevent cross-contamination, which is the transfer of harmful bacteria from one food item to another. Salmonella and E.cColi are examples of bacteria that can cause foodborne illnesses when not properly handled.

Explanation:

The main reason that food handlers cut raw vegetables and raw poultry on different cutting surfaces is to prevent the transfer of pathogens from one surface to another. Pathogens such as salmonella and E. coli are often present in raw poultry and can be easily transferred to other foods, leading to foodborne illnesses. Cleaning protocols and cooking methods like high temperatures also help to kill these pathogens, reducing the risk of transmission.

Salmonella, for instance, is part of the normal intestinal microbiota of poultry. Thus, exposure to raw poultry can increase the risk of infection. Similarly, E. coli is another bacterium which can contaminate vegetables and cause outbreaks of foodborne illnesses when produce is contaminated by animal waste.

Preventing cross-contamination, which is the transfer of harmful bacteria from one food item (usually raw) to another, is a key aspect of food safety. Proper handling and preparation of food, including the use of separate cutting surfaces for different types of food, can greatly reduce the risk of foodborne illnesses.

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