A cook uses the same cutting board and knife to cut raw chicken and then, without washing, to slice tomatoes for a salad. To prevent cross-contamination, the cook should have:

Explanation

A food-contact surface used for raw poultry must be washed, rinsed, and sanitized before it touches ready-to-eat food, or the kitchen must use separate color-coded boards and utensils (FDA Food Code §3-302.11). Rinsing under warm running water and wiping with a dry towel both move pathogens around without removing or killing them; sanitizing is a separate step that rinsing cannot replace. Cutting the tomatoes first would have helped in this specific sequence, but the option keeps using the same unwashed board, so raw chicken residue is still left for whatever is prepped next.