Which of the following is NOT a valid measure to prevent food poisoning?

• A. Effective pest control
• B. Cross-contamination between raw and ready-to-eat foods
• C. Well-designed premises
• D. Purchasing from approved suppliers

Answer: (B)

Preventing cross-contamination is essential in food safety. When raw foods, especially meat, poultry, or eggs, come into contact with ready-to-eat foods, microbes can be transferred and cause food poisoning. The safe approach is to keep raw and ready-to-eat foods separate—store them on different shelves, use separate equipment, and clean and sanitize surfaces and utensils after handling raw products. It’s also important to ensure proper handling practices throughout preparation and serving. Other measures support safety: effective pest control reduces contamination from pests; a well-designed premises helps minimize places where hazards can accumulate; purchasing from approved suppliers helps ensure ingredients are safe and properly handled from source. Because letting raw and ready-to-eat foods touch is a route for pathogens, it does not prevent illness and is not a valid preventive measure.