Which of the following best helps in preventing cross-contamination in food service?

Cleaning and disinfecting surfaces regularly is a critical practice for preventing cross-contamination in food service. Regular cleaning removes food particles, spills, or any residues that can harbor harmful pathogens. Disinfecting surfaces after cleaning ensures that any remaining bacteria or viruses are effectively killed, significantly reducing the risk of cross-contamination between different food items.

Maintaining a clean and sanitized environment is essential, especially in areas where raw and cooked foods are prepared. This practice helps ensure that any harmful microorganisms present on raw foods do not transfer to ready-to-eat items, thereby protecting consumer health and adherence to food safety standards. Without proper cleaning and disinfection, food service operations could easily become a breeding ground for foodborne illnesses.