What is the purpose of color-coding in handling raw and ready-to-eat foods?

• A. To separate raw and ready-to-eat foods
• B. To identify temperature range
• C. To label expiration dates
• D. To indicate cleaning frequency

Answer: (A)

Color-coding creates a clear, visual cue to keep raw and ready-to-eat foods separate, which is the key safeguard against cross-contamination. By assigning distinct colors to equipment, surfaces, and containers used for raw foods versus ready-to-eat items, staff can quickly and reliably avoid using the same tool on both types of foods. This simple system supports safe handling in busy environments because it reduces reliance on memory and minimizes mistakes that could occur during prep or service. The other options describe important practices, but they are handled in different ways (temperatures with thermometers and logs, expiry dates with labeling timelines, cleaning frequency with schedules). The primary purpose of color-coding in this context is to prevent cross-contamination by separating raw from ready-to-eat foods.