Another common source is cross-contamination. What is the recommended mitigation step?

• A. Separate equipment and surfaces; proper sanitation
• B. Wipe surfaces with soap and water only
• C. Increase speed of service
• D. Use only one utensil for all foods

Answer: (A)

Cross-contamination occurs when pathogens transfer from one surface or food to another. The best way to mitigate this is to separate equipment and surfaces used for different foods and to perform proper sanitation between uses. Using dedicated utensils and cutting boards for raw versus ready-to-eat foods and ensuring surfaces and tools are cleaned and sanitized after contact with potentially contaminated items directly interrupts the pathway for contamination and lowers the risk of foodborne illness.

Wiping surfaces with soap and water alone can remove some grime but doesn’t reliably kill pathogens. Increasing speed of service doesn’t address contamination risks. Using the same utensil for all foods increases the chance of cross-contact rather than preventing it.