Which practice helps prevent cross contamination when handling raw and ready foods?

Which practice helps prevent cross contamination when handling raw and ready foods?

• A. Keep raw meat from touching ready foods
• B. Mix raw and cooked foods together
• C. Store raw meat above ready foods
• D. Use the same plate for raw and cooked foods

Answer: (A)

Preventing cross-contamination means stopping bacteria from raw meat from getting onto foods that won’t be cooked before you eat them. Keeping raw meat from touching ready-to-eat foods is the best practice because raw meat can have bacteria in its juices that you can’t see, and those bacteria can transfer onto foods you plan to eat without cooking. By keeping raw meat separate, you reduce the chance that any juices or contact will contaminate prepared foods. This is why using separate cutting boards and utensils for raw meat, storing it on a lower fridge shelf or in a sealed container, and washing hands and surfaces after handling it are important steps. Choices that mix raw and cooked foods, store raw meat above ready foods, or reuse the same plate for both types make it easy for bacteria to move around—from the raw meat to ready foods via surfaces, utensils, or hands—greatly increasing the risk of foodborne illness.

Preventing cross-contamination means stopping bacteria from raw meat from getting onto foods that won’t be cooked before you eat them. Keeping raw meat from touching ready-to-eat foods is the best practice because raw meat can have bacteria in its juices that you can’t see, and those bacteria can transfer onto foods you plan to eat without cooking. By keeping raw meat separate, you reduce the chance that any juices or contact will contaminate prepared foods. This is why using separate cutting boards and utensils for raw meat, storing it on a lower fridge shelf or in a sealed container, and washing hands and surfaces after handling it are important steps.

Choices that mix raw and cooked foods, store raw meat above ready foods, or reuse the same plate for both types make it easy for bacteria to move around—from the raw meat to ready foods via surfaces, utensils, or hands—greatly increasing the risk of foodborne illness.