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

To prevent cross-contamination, food-contact surfaces used for raw meat must be washed, rinsed, and sanitized before use with ready-to-eat food, or separate color-coded boards and utensils should be used. Wiping with a dry towel or rinsing in warm water does not remove or kill pathogens. Cutting produce first then meat helps only if the surface is still cleaned between raw meats and later uses.