Washington State Food Worker Practice Test 2026 – Complete Exam Prep

The scenario that poses a significant risk of cross-contamination involves the use of the same plate for raw and cooked meat. When raw meat is placed on a plate and then the same plate is used for cooked meat without proper cleaning, any harmful bacteria or pathogens from the raw meat can contaminate the cooked meat. This cross-contamination can lead to foodborne illnesses, as the cooked meat is intended to be safe for consumption, while the raw meat may harbor harmful pathogens.

In contrast, while cutting raw fish and removing the skin without cleaning can also present a risk, it is primarily focused on the cutting surface rather than the transfer of bacteria to already cooked food. Prepping fruits and vegetables after working with grains does not typically pose the same immediate cross-contamination risk, as grains themselves are not considered a high-risk category for pathogens. Cooking vegetables before serving is a safe practice and does not involve any cross-contamination since cooking helps eliminate harmful microorganisms.