Which food handling practice minimizes cross-contamination in the kitchen?

• A. Store all foods together
• B. Wipe surfaces with a dry cloth only
• C. Use separate cutting boards and utensils for raw foods and ready-to-eat foods; proper handwashing.
• D. Rinse meat under hot water before cooking

Answer: (C)

Preventing cross-contamination in the kitchen hinges on keeping raw foods separate from ready-to-eat foods and washing hands properly. Using separate cutting boards and utensils for raw foods and for ready-to-eat foods stops germs from raw meat, poultry, or seafood from moving to foods that won’t be cooked or to other surfaces. Proper handwashing removes germs you may pick up from raw foods and helps prevent their spread during handling, cutting, and plating. Together, these practices interrupt pathways that would otherwise transfer pathogens to many foods and surfaces.

Storing all foods together invites contact between raw and ready-to-eat items; wiping surfaces with a dry cloth does not sanitize, and rinsing meat under hot water can splash bacteria around and doesn’t reliably remove contamination.