Work areas should be ___.

• A. Clean
• B. Well organized
• C. Brightly lit
• D. Colour-coded

Answer: (D)

Colour-coded work areas are used to prevent cross-contamination by assigning specific colors to different foods and tasks. When staff can instantly see which area or tool belongs to raw meat, poultry, fish, vegetables, or ready-to-eat items, they’re less likely to reuse the wrong utensil or board, which reduces the risk of transferring hazards between products. This visual cue supports HACCP by making separation clear and consistent, helping to control contamination at the source. While cleanliness, good organization, and adequate lighting are all important for safe operation, colour-coding directly addresses the need to keep different food streams apart and to manage allergen exposure.