Cross-contamination is the transfer of hazards from one item to another. How can it be prevented?

• A. The growth of bacteria due to poor lighting; prevented by turning on lights.
• B. Mixing of ingredients only during cooking; prevented by labeling.
• C. Transfer of hazards from one item to another; prevented by using separate equipment, color coding, and proper cleaning between batches.
• D. Allergen exposure due to packaging; prevented by price controls.

Answer: (C)

Preventing cross-contamination means stopping hazards from moving between different foods or surfaces during handling, processing, or storage. The strongest approach combines using separate equipment for different product groups (for example, raw vs ready-to-eat), color-coding tools and surfaces so staff can quickly identify what belongs where, and cleaning and sanitizing between batches to remove any residues or microbes that could be transferred. This trio directly reduces the chance of pathogens or allergens moving from one item to another and contaminating final products.

Other options miss the core preventive action. Turning on lights helps visibility but doesn’t stop the transfer of hazards. Labeling alone doesn’t prevent transfer between items or surfaces. Packaging-related allergen concerns aren’t addressed by price controls and don’t prevent cross-contact in preparation areas.