This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.

In this episode you will learn:

- The two primary methods for preventing cross-contamination: physical separation (separate equipment) and temporal separation (cleaning and sanitizing between tasks).

- How to use a color-coded cutting board system (e.g., red for raw meat, green for produce) to avoid the transfer of pathogens.

- The correct handwashing and glove-use procedure when switching from raw to ready-to-eat food preparation.

- The proper top-to-bottom refrigerator storage order based on minimum internal cooking temperatures to prevent drips and contamination.

- A mnemonic for remembering refrigerator storage: Ready-to-eat, Seafood, Whole Beef, Ground Meat, and Poultry.

For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep