What is the consequence of using cutting boards that have scratches and cuts on their surfaces?

Using cutting boards with scratches and cuts on their surfaces can pose a significant risk for food safety. The correct answer highlights that these boards may be resurfaced as needed, which allows for proper maintenance and continued safe use.

When a cutting board is scratched or cut, these grooves can harbor bacteria, making it difficult to achieve a thorough clean. Resurfacing the board helps to eliminate these grooves, thereby reducing the risk of bacterial growth and cross-contamination. This is particularly important in a food preparation environment where preventing foodborne illnesses is crucial.

While it is essential to maintain cleanliness in food handling, simply relying on thorough cleaning may not be sufficient if the cutting surface is damaged. By taking proactive steps to resurface the board, food handlers can ensure that their equipment remains safe for food preparation.

The other options suggest actions that may not address the underlying food safety concerns in the same effective manner. For instance, throwing away a cutting board may be unnecessary if it can be properly maintained, while using it only for raw foods or relying solely on thorough cleaning without resurfacing may not adequately mitigate the risks associated with scratches and cuts.