Certified Dietary Manager (CDM) Practice Exam

Keeping raw and cooked foods separate is crucial for preventing cross-contamination in food service settings. This practice helps to ensure that pathogens from raw foods, such as meats and eggs, do not come into contact with foods that are ready to eat, thereby reducing the risk of foodborne illnesses. Cross-contamination can occur when surfaces or utensils used for raw foods come into contact with cooked items, leading to the transfer of harmful bacteria. Maintaining separation minimizes this risk and is a fundamental principle of food safety.

Using frozen foods exclusively does not address cross-contamination, as it pertains to food storage rather than handling practices that could lead to contamination. Minimizing food portion sizes focuses on portion control, which while important for serving practices, does not directly impact cross-contamination. Relying only on glass containers relates more to storage options rather than the critical practice of separating raw and cooked foods, which is the key element in preventing cross-contamination.