Which practice helps prevent cross-contamination when preparing raw meat?

• A. Wearing gloves at all times.
• B. Washing hands after handling raw meat.
• C. Using separate cutting boards for raw and ready-to-eat foods.
• D. Storing raw meat above vegetables.

Answer: (C)

Preventing cross-contamination comes down to creating a physical barrier between surfaces that may carry raw-meat bacteria and foods that won’t be cooked. Using separate cutting boards for raw meat and ready-to-eat foods does exactly that, so juices or bacteria from the meat aren’t transferred to produce, salads, or other prepared items.

Wearing gloves all the time isn’t foolproof because gloves can harbor bacteria and require proper changing and hygiene between tasks. Washing hands after handling raw meat is essential, but it doesn’t address contamination on surfaces and utensils that can transfer bacteria to other foods. Storing raw meat above vegetables allows juices to drip onto produce, increasing the risk of contamination.

So the separate cutting boards choice is the best way to physically prevent cross-contamination during preparation.