Which practice helps control cross contamination?

• A. Wiping surfaces with a dry cloth
• B. Using the same cutting board for raw meat and vegetables
• C. Storing utensils with handles outward
• D. Storing utensils with handles up

Answer: (D)

Controlling cross contamination comes down to how food-contact surfaces are kept clean and protected from contact with contaminated items. Storing utensils with handles up keeps the parts that touch food away from shelves or other surfaces that could be dirty. When the food-contact ends aren’t resting on or touching potentially contaminated surfaces, the risk that bacteria or other contaminants transfer to those ends is reduced. It also means hands grab the utensils by the handles, minimizing transfer from dirty hands to the food-contact surfaces.

Wiping surfaces with a dry cloth can spread bacteria, and using the same cutting board for raw meat and vegetables directly mixes raw and ready-to-eat foods. Storing utensils with handles outward may expose the handles to contamination or transfer contaminants from hands to the parts that contact food. Storing with handles up specifically targets keeping the critical, food-contact portions clean and isolated, which is why it’s the best practice for reducing cross contamination.