Which practice helps prevent cross-contamination in the kitchen?

• A. Sharing cutting boards between raw and cooked foods.
• B. Using color-coded utensils to designate different foods.
• C. Using the same glove for all tasks.
• D. Storing raw above ready-to-eat foods.

Answer: (B)

Preventing cross-contamination hinges on keeping raw and ready-to-eat foods separate so microbes don’t transfer from one to the other. Color-coded utensils provide an immediate, universal cue that staff can rely on in a fast-paced kitchen, ensuring the right tool is used for the right type of food every time. This visual system reduces the chance of accidentally mixing tools between raw and cooked items, which is a common route for contamination.

Using a single cutting board for raw and cooked foods creates a high risk because bacteria from raw items can linger on the surface and transfer to cooked foods during preparation. Reusing the same glove for all tasks fails to establish a clean barrier; gloves should be changed or hands washed between different tasks to prevent cross-contact. Storing raw above ready-to-eat foods risks drips or leaks contaminating prepared items, which is why proper storage order and separation matter.