Minimizing contamination risk during food preparation includes all of the following except.

• A. Practicing first in first out (FIFO)
• B. Washing, rinsing, and sanitizing equipment before and after use
• C. Using separate cutting boards for raw and ready-to-eat foods
• D. Keeping foods at safe temperatures during storage

Answer: (A)

Minimizing contamination during food preparation relies on sanitation, preventing cross-contamination, and controlling storage temperatures. Cleaning, rinsing, and sanitizing equipment before and after use removes germs that could contaminate foods. Using separate cutting boards for raw and ready-to-eat foods prevents pathogens from raw foods from crossing onto foods that won’t be cooked further. Keeping foods at safe temperatures during storage slows the growth of microbes and reduces the risk of illness. First in, first out (FIFO) is about using older stock before newer stock to prevent spoilage and waste; it does not directly reduce contamination risk during preparation.