Which practice reduces cross-contamination risk in the kitchen?

• A. Wipe surfaces with sanitizer
• B. Use separate cutting boards for raw and ready-to-eat foods
• C. Store chemicals away from prep table
• D. Wash hands after cooking

Answer: (B)

Cross-contamination happens when bacteria from raw foods, like meat or poultry, are transferred to ready-to-eat foods or surfaces. Using separate cutting boards for raw and ready-to-eat foods stops the most common transfer path, keeping bacteria from raw items from touching foods that won’t be cooked further. It’s helpful to designate and color-code boards so you always know which is for raw versus prepared foods, and to clean and sanitize boards between uses. The other options contribute to safety in related ways—for example, sanitizing surfaces is important, but it doesn’t by itself prevent the transfer that happens when the same board or utensil contacts both raw and ready-to-eat foods; storing chemicals away from the prep area reduces chemical hazards rather than microbial transfer; washing hands after cooking helps limit spread after handling food, but it doesn’t address the initial cross-contamination that occurs during prep.