Which of the following is NOT a method of controlling cross-contamination?

Controlling cross-contamination is crucial in food safety to prevent harmful bacteria from spreading from one food item to another. The correct choice highlights an action that would actually increase the risk of cross-contamination rather than control it.

Storing raw meat above cooked goods is a significant risk because if the raw meat leaks or drips, it could contaminate the cooked items located below. Proper food storage guidelines dictate that raw foods, especially meat and poultry, should be stored below cooked or ready-to-eat foods in order to prevent any potential contamination.

On the other hand, using separate cutting boards, washing hands regularly, and keeping surfaces clean are all effective methods for controlling cross-contamination. Separate cutting boards help to ensure that juices or residues from raw foods do not come into contact with foods that are ready to be served. Regular handwashing eliminates pathogens from hands, which can easily transfer to food during preparation. Maintaining clean surfaces reduces the likelihood of bacteria spreading from surfaces to food. Each of these practices is designed to uphold food safety and minimize the risk of foodborne illness.