Which measure helps reduce cross-contamination?

• A. Separation of raw and ready-to-eat food (colour-coding)
• B. Boiling water to kill bacteria
• C. Not using disposable paper cloths
• D. Using the same cloth for all surfaces

Answer: (A)

Separating raw and ready-to-eat foods with color-coded equipment and dedicated work areas stops the main way bacteria move from raw products to foods that won’t be cooked. Raw meats can carry pathogens, and using the same board, knife, or cloth for both raw and ready-to-eat items lets those microbes transfer during preparation. Color-coding creates a quick, practical cue to use the right tool for the right type of food and keeps raw and ready-to-eat items on separate surfaces and in separate zones. In practice, you’d assign colors to different food types and have dedicated boards, knives, and containers for each, plus clear workstation layouts to support the separation.

Boiling water helps kill bacteria but doesn’t prevent transfer between surfaces during handling. Not using disposable paper cloths can actually raise risk by promoting reuse of contaminated cloths. Using the same cloth for all surfaces spreads contamination rather than containing it.