Contamination & HygieneQuestion 106 of 240
To prevent cross-contamination, a kitchen uses color-coded cutting boards. Which practice is correct?
a.Use one green board for everything to save time
b.Use the red board for cooked chicken
c.Use separate designated boards, for example red for raw meat and green for produce, and wash and sanitize between uses
d.Color does not matter as long as the board is rinsed
Explanation
Color-coded boards help staff keep raw meats, poultry, seafood, and produce separated to prevent cross-contamination. Even with separate boards, each must be washed, rinsed, and sanitized between different foods. A single board for everything or mixing raw and cooked uses defeats the purpose.
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