Identify a cross-contamination prevention measure.

Identify a cross-contamination prevention measure.

• A. Use separate chopping boards for raw meats and ready-to-eat foods
• B. Wash hands after touching raw meats
• C. Use the same chopping board after cleaning with water
• D. Store raw meats above ready-to-eat foods

Answer: (A)

Preventing cross-contamination hinges on physically separating raw ingredients from ready-to-eat foods during preparation. Using separate chopping boards for raw meats and ready-to-eat foods is the most effective measure because it stops bacteria from raw meat from being transferred directly to foods that won’t be cooked further. This reduces the chance that contaminated surfaces come into contact with food you plan to eat as-is or with insufficient cooking. Washing hands after touching raw meats is essential and part of safe practice, but hands can become re-contaminated after washing or touch other surfaces, so it doesn’t address all contact points. Using the same chopping board after cleaning with water isn’t reliable because bacteria can cling to the surface, and water alone may not remove or inactivate them, especially on porous boards. Storing raw meats above ready-to-eat foods creates a risk of juices dripping onto foods that won’t be cooked, which is not a preventive measure. So, the separate chopping boards approach directly reduces the opportunity for cross-contamination during preparation.

Preventing cross-contamination hinges on physically separating raw ingredients from ready-to-eat foods during preparation. Using separate chopping boards for raw meats and ready-to-eat foods is the most effective measure because it stops bacteria from raw meat from being transferred directly to foods that won’t be cooked further. This reduces the chance that contaminated surfaces come into contact with food you plan to eat as-is or with insufficient cooking.

Washing hands after touching raw meats is essential and part of safe practice, but hands can become re-contaminated after washing or touch other surfaces, so it doesn’t address all contact points. Using the same chopping board after cleaning with water isn’t reliable because bacteria can cling to the surface, and water alone may not remove or inactivate them, especially on porous boards. Storing raw meats above ready-to-eat foods creates a risk of juices dripping onto foods that won’t be cooked, which is not a preventive measure.

So, the separate chopping boards approach directly reduces the opportunity for cross-contamination during preparation.