Which of the following is included in procedures to prevent cross-contamination?

• A. All equipment, food preparation and services areas are washed, rinsed, and sanitized before and after use
• B. Washing hands only after handling raw foods
• C. Storing raw foods above ready-to-eat foods
• D. Using the same cutting board for raw and cooked foods

Answer: (A)

Cross-contamination prevention relies on keeping every surface and tool that touches food clean and sanitized so nothing from raw or contaminated foods can transfer to ready-to-eat items. Washing, rinsing, and sanitizing all equipment, food preparation, and service areas before and after use creates a clean slate for each task and eliminates residues or microorganisms that could be carried forward. This approach directly interrupts the path that pathogens take from one batch to another, which is why it’s the best way to reduce contamination risk.

The other practices don’t provide as complete protection. Washing hands only after handling raw foods leaves potential contamination risk if hands touched ready-to-eat items or surfaces before washing. Storing raw foods above ready-to-eat foods invites drips or splashes that can contaminate the safe foods. Using the same cutting board for raw and cooked foods allows pathogens to be transferred from raw to cooked items.