Question

which practice prevents cross-contamination during food preparation?
a. placing cooked steaks back in the same dish with the marinade
b. rinsing a chefs knife after chopping raw chicken and before chopping onions
c. using the reverse side of a cutting board to slice tomatoes after trimming a raw steak
d. washing and sanitizing a cutting board between preparation of raw meats and cooked foods

Explanation:

Cross-contamination occurs when harmful bacteria from raw food spreads to ready-to-eat or cooked food.

• Option A: Reusing the marinade dish for cooked steaks introduces raw meat bacteria to cooked food, causing cross-contamination.
• Option B: Rinsing a knife only removes visible debris, not all harmful bacteria from raw chicken, so it does not prevent cross-contamination.
• Option C: Using the reverse side of a cutting board after handling raw steak can still transfer bacteria if the board was not properly cleaned first, as bacteria can spread to the reverse surface during use.
• Option D: Washing and sanitizing a cutting board eliminates harmful bacteria from raw meats, preventing their transfer to cooked foods.

Answer:

D. washing and sanitizing a cutting board between preparation of raw meats and cooked foods