Ace the 2025 Learn2Serve Food Safety Manager Exam – Serve Up Success Safely!

The risk of displaying cooked fish next to raw fish primarily revolves around the possibility of cross-contamination. Cooked fish is considered ready-to-eat food, while raw fish can harbor harmful pathogens such as bacteria and viruses. When these two types of fish are placed in close proximity, there is a chance that the pathogens from the raw fish could transfer to the cooked fish, either through direct contact or through shared surfaces, utensils, or even air droplets.

This transfer of pathogens can lead to foodborne illnesses if the cooked fish is subsequently consumed without proper reheating or additional cooking. Maintaining strict separation between raw and cooked foods is a fundamental principle of food safety to prevent such risks. This separation helps to ensure that finished dishes remain safe for consumption, especially in settings like restaurants where a high level of food safety is critical to protect customers' health.