Which practice helps prevent cross-contamination when handling raw meat and produce?

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Multiple Choice

Which practice helps prevent cross-contamination when handling raw meat and produce?

Explanation:
Preventing cross-contamination comes from keeping raw meat separate from produce through distinct tools and surfaces. Raw meat can harbor harmful bacteria, and using the same cutting board or utensils for both raw meat and produce allows those germs to transfer to foods you’ll eat raw. Having separate utensils and cutting boards creates a barrier that stops that transfer at the source, making it much less likely that pathogens move from meat to produce. Rinsing cutting boards with water only isn’t enough, because bacteria can cling to surfaces and aren’t reliably removed by water alone. Even if you wash your hands, reusing the same utensils without cleaning them can carry germs from the meat to the produce. Using separate tools for each type of food (and cleaning them properly after use) helps keep ready-to-eat foods safe.

Preventing cross-contamination comes from keeping raw meat separate from produce through distinct tools and surfaces. Raw meat can harbor harmful bacteria, and using the same cutting board or utensils for both raw meat and produce allows those germs to transfer to foods you’ll eat raw. Having separate utensils and cutting boards creates a barrier that stops that transfer at the source, making it much less likely that pathogens move from meat to produce. Rinsing cutting boards with water only isn’t enough, because bacteria can cling to surfaces and aren’t reliably removed by water alone. Even if you wash your hands, reusing the same utensils without cleaning them can carry germs from the meat to the produce. Using separate tools for each type of food (and cleaning them properly after use) helps keep ready-to-eat foods safe.

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