Which of the following inventory practices helps prevent cross-contamination?

• A. Storing raw poultry above ready-to-eat foods.
• B. Using a single set of utensils for all tasks without sanitizing.
• C. Cleaning and sanitizing between tasks is optional.
• D. Using color-coded utensils and dedicated equipment for raw vs. ready-to-eat foods.

Answer: (D)

Preventing cross-contamination comes down to clearly separating raw foods from ready-to-eat items and ensuring the right tools are used for the right tasks. Color-coded utensils and dedicated equipment for raw versus ready-to-eat foods provide a clear, visual system that reduces the chance of swapping tools between these food types. This means a spoon, knife, or cutter used on raw poultry won’t accidentally be used on ready-to-eat foods without proper cleaning, which is how pathogens can spread.

This approach directly addresses how contamination can move through everyday kitchen workflows. In contrast, letting raw poultry sit above ready-to-eat foods risks drips contaminating those items, and using a single set of utensils without sanitizing allows bacteria to transfer between foods. Making cleaning between tasks optional removes a critical control step, leaving pathways for contamination to persist.