Which practice is commonly recommended to prevent cross-contamination when handling raw and cooked foods?

• A. Colour-coding of cloths and utensils
• B. Reheating foods to kill bacteria
• C. Storing raw above ready-to-eat foods
• D. Using the same chopping board for all foods

Answer: (A)

Preventing cross-contamination relies on clear, simple controls that separate raw from ready-to-eat foods. Color-coding cloths and utensils provides an immediate, visual cue that guides staff to use the correct tools for each task, dramatically reducing the chance of transferring bacteria from raw to cooked foods. This approach helps busy kitchens avoid accidental cross-contact even when quick decisions are needed. Reheating foods to kill bacteria is important for safety, but it doesn’t prevent contamination that has already occurred. Storing raw above ready-to-eat foods risks dripping and contact, and using the same chopping board for all foods creates a direct route for contamination. So color-coding is the most effective preventative measure in this context.