time $1$:$41$:$57$

A food worker cuts raw chicken using the same cutting board and knife used earlier to cut raw beef steaks.

Does this action present a significant risk of cross$-$contamination?

A$.$ Yes, because the beef is likely to spread major food allergens to the chicken.

B$.$ Yes, because the beef must be cooked to a higher internal temperature than the chicken.

C$.$ No$,$ because the chicken must be cooked to a higher internal temperature than the beef.

D$.$ No$,$ because sanitizing cutting boards and knives is not necessary between working with different meats.