What is the best practice for preventing cross-contamination in food storage?

Using color-coded cutting boards is a highly effective practice for preventing cross-contamination in food storage and preparation. This method helps to clearly differentiate between different types of foods, such as raw meats, vegetables, and ready-to-eat foods. By designating specific colors for each category, it reduces the risk of using the same cutting board for raw foods and ready-to-eat items, which could lead to harmful bacteria being transferred from one type of food to another.

This practice not only aids in preventing cross-contact but also enhances overall food safety by providing a visual reminder for staff on how to handle food properly. Using different utensils or surfaces for different food categories minimizes the risk of spreading pathogens that could lead to foodborne illness.

In contrast, the other options present higher risks for cross-contamination. For example, storing raw meat above vegetables could lead to dripping juices contaminating the vegetables, while keeping cooked food next to raw food increases the risk of cross-contact. Using the same utensils for all food types without proper washing could similarly lead to the transfer of contaminants from raw to cooked foods. Thus, the use of color-coded cutting boards emerges as a best practice for enhancing food safety in a food service setting.