What activity would BEST prevent contamination?
A. Preparing raw foods immediately before ready-to-eat foods
B. Using bare hands to quickly prepare Time / Temperature Control (TCS) foods
C. Using color-coded cutting boards for different types of foods
The correct answer and explanation is :
The correct answer is:
C. Using color-coded cutting boards for different types of foods
Explanation:
Preventing contamination is a fundamental principle in food safety, especially in environments where food is prepared for consumption by others. Contamination can occur through various means, including cross-contamination, poor hygiene, and inadequate temperature control. Among the options given, using color-coded cutting boards for different types of foods is the most effective method to reduce the risk of cross-contamination.
Cross-contamination happens when harmful bacteria or allergens are transferred from one food product to another, either directly or indirectly. For example, if raw chicken is chopped on a cutting board and then that same board is used to prepare salad vegetables without proper cleaning and sanitizing, bacteria such as Salmonella or Campylobacter can be transferred to the ready-to-eat food. This can cause foodborne illnesses.
Color-coded cutting boards provide a visual and systematic way to keep foods separate. A typical color code might look like this:
- Red for raw meat
- Blue for raw fish
- Green for fruits and vegetables
- Yellow for raw poultry
- White for dairy or bakery items
This system helps staff avoid using the same board for different food groups without cleaning and sanitizing, reducing the chances of contamination. It also improves kitchen efficiency and promotes a culture of food safety.
Let’s examine the other options:
- A. Preparing raw foods immediately before ready-to-eat foods increases the risk of cross-contamination, particularly if utensils and surfaces are not cleaned between uses.
- B. Using bare hands to quickly prepare TCS foods is a serious food safety violation. TCS (Time/Temperature Control for Safety) foods are highly susceptible to bacterial growth, and using bare hands can transfer pathogens from skin to food.
Therefore, Option C is the BEST activity to prevent contamination in a food preparation environment.