Describe ways to prevent cross contamination.

• A. Store raw meats on the top shelf.
• B. Wash hands only after cooking.
• C. Reuse dirty equipment.
• D. Use separate chopping boards for raw meats and ready-to-eat foods.

Answer: (D)

Preventing cross contamination comes down to keeping raw and ready-to-eat foods separate in how they’re prepared and handled. Bacteria from raw meats, poultry, or seafood can transfer to foods that won’t be cooked, or that are cooked later if surfaces, utensils, or hands touch both types of foods. Using separate chopping boards for raw meats and ready-to-eat foods directly prevents the transfer of these bacteria during cutting and mincing, because each surface remains dedicated to one type of food.

This approach is most effective because even thorough cleaning can leave residues that still pose a risk, whereas having dedicated boards creates a clear physical barrier. In practice, this is reinforced by other controls, like storing raw meats below ready-to-eat foods to prevent drips and washing hands at key times, but the separate boards choice is the clearest, most specific measure to stop transfer at the preparation stage.