List key practices to prevent cross-contamination in a kitchen.

• A. Use a single knife for all foods to reduce waste.
• B. Use separate equipment and color-coded boards, clean and sanitize between tasks, proper storage, and allergen controls.
• C. Store raw and cooked foods together in same shelf.
• D. Ignore allergen controls.

Answer: (B)

Preventing cross-contamination comes from keeping raw and ready-to-eat foods separate, using dedicated tools for each task, and controlling allergens throughout the kitchen. The best approach emphasizes using separate equipment and color-coded boards, along with cleaning and sanitizing between tasks, to prevent transferring pathogens or proteins. Proper storage reinforces this by keeping raw ingredients away from cooked or ready-to-eat items and ensuring containers are sealed and stored in appropriate locations to stop drips or leaks from reaching other foods. Allergen controls are essential too—clear labeling, dedicated equipment when needed, and strict cleaning reduce the chance of an allergen being transferred to non-allergenic foods or meals.

Other approaches fall short because using a single knife for all foods invites cross-contact, storing raw and cooked foods on the same shelf allows juices or particles to contaminate ready-to-eat items, and ignoring allergen controls puts guests at risk.