Which cleaning practice is emphasized when handling meat, poultry, or eggs to reduce cross-contamination?

Which cleaning practice is emphasized when handling meat, poultry, or eggs to reduce cross-contamination?

• A. Wipe surfaces with a dry cloth before washing
• B. Clean knives and cutting boards thoroughly
• C. Reuse cutting boards for raw and ready-to-eat foods without cleaning
• D. Skip washing hands after handling meat

Answer: (B)

Cross-contamination happens when bacteria from raw meat, poultry, or eggs move from one surface or tool to ready-to-eat foods. The most reliable way to reduce this risk is to clean knives and cutting boards thoroughly after they touch raw proteins, using hot, soapy water, scrubbing away any residue, and drying them completely before reuse. This practice directly removes the bacteria that could otherwise be transferred during food prep. Wiping surfaces with a dry cloth isn’t enough because it can spread moisture and germs rather than remove them. Reusing cutting boards for raw and ready-to-eat foods without cleaning guarantees bacteria can be carried from the raw meat to foods that won’t be cooked, creating a real hazard. Skipping handwashing after handling meat leaves microbes on your hands that can spread to other foods or surfaces even after you think you’re done.

Cross-contamination happens when bacteria from raw meat, poultry, or eggs move from one surface or tool to ready-to-eat foods. The most reliable way to reduce this risk is to clean knives and cutting boards thoroughly after they touch raw proteins, using hot, soapy water, scrubbing away any residue, and drying them completely before reuse. This practice directly removes the bacteria that could otherwise be transferred during food prep.

Wiping surfaces with a dry cloth isn’t enough because it can spread moisture and germs rather than remove them. Reusing cutting boards for raw and ready-to-eat foods without cleaning guarantees bacteria can be carried from the raw meat to foods that won’t be cooked, creating a real hazard. Skipping handwashing after handling meat leaves microbes on your hands that can spread to other foods or surfaces even after you think you’re done.