Which of the following are practical cross-contamination prevention strategies?

• A. Using color-coded cutting boards and dedicated utensils for raw vs ready-to-eat foods
• B. Sanitizing all surfaces between tasks
• C. Both of the above are practical prevention strategies
• D. Storing near raw meat

Answer: (C)

Preventing cross-contamination hinges on stopping pathogens from moving from raw foods to ready-to-eat items through surfaces, utensils, and storage areas. Using color-coded cutting boards and dedicated utensils for raw versus ready-to-eat foods creates clear separation, so a board used for raw poultry isn’t used for salad ingredients without cleaning. Sanitizing all surfaces between tasks adds another layer by removing any residues that could harbor bacteria after each step. Storing near raw meat undermines these safeguards, because drips or leaks can contaminate ready-to-eat foods. Using both strategies together provides practical, effective protection.