Which of the following is an effective strategy for preventing cross-contamination?

Labeling different cutting boards for specific food types is an effective strategy for preventing cross-contamination because it helps to ensure that specific boards are used only for certain types of food, such as raw meats, vegetables, or ready-to-eat foods. By designating separate boards for different categories, the risk of harmful bacteria from raw meats contaminating other foods is significantly reduced. This practice encourages greater awareness and adherence to sanitary practices among food handlers, making it easier to maintain food safety protocols throughout food preparation.

Using the same utensils for all food types can lead to the transfer of pathogens, making it an unsafe choice. Storing raw meats on the top shelf is problematic because it increases the risk of juices dripping onto other foods stored below, which can easily lead to cross-contamination. Lastly, cleaning surfaces only at the end of the day fails to prevent cross-contamination, as surfaces can become contaminated throughout food preparation, making regular cleaning essential during food service operations.