Which practice best reduces cross-contact risk during prep?

• A. Use separate utensils, color-coded tools, and dedicated prep surfaces.
• B. Reuse the same utensils for all allergens.
• C. Wipe surfaces with water only.
• D. Mix ingredients on the same line.

Answer: (C)

Preventing cross-contact comes down to creating physical barriers between allergen foods and other ingredients. Using separate utensils, color-coded tools, and dedicated prep surfaces establishes clear, protected zones so allergens don’t get transferred during prep. Color coding makes it easier for staff to identify which tools belong to which station, reducing the chance of mixing items in a busy service. Dedicated surfaces ensure that allergen residues don’t linger on shared counters or boards. Cleaning with water alone can leave allergen proteins behind in porous surfaces, and reusing the same utensils for different allergens can carry traces from one item to another. Mixing ingredients on the same line increases the risk of cross-contact through shared equipment and contact points.