In a kitchen serving gluten-free meals, which practice most reduces cross-contamination risk?

• A. A dedicated gluten-free prep area.
• B. Store gluten-free ingredients next to gluten-containing ones.
• C. Share utensils between gluten-containing and gluten-free foods without cleaning.
• D. Thaw gluten-free products on the same counter as gluten-containing items.

Answer: (A)