A popular food truck servicing the boardwalk area of a large beach resort community was sited for cross-contamination by the local regulatory authority.

The operator received violations when a cook prepping raw chicken breasts and then fresh herbs on the same cutting board. The authorities also determined that he was using the same knife to trim raw meat and chop lettuce.

1)What should the cook have done differently to avoid each of the two violations?

2) What should the operator do in to be sure the cook does not repeat these violations in the future?

3) How can the operator monitor or audit the cooks habits to make sure that the rules are being followed?