Which of the following is a method to prevent cross-contamination in cooking?

Color coded chopping boards are an effective method to prevent cross-contamination in cooking because they provide a visual cue to help ensure that different types of food are prepared on separate surfaces. For example, using a specific color for raw meat, another for vegetables, and yet another for cooked foods helps to minimize the risk of bacteria from raw foods contaminating ready-to-eat items. This system is particularly useful in busy kitchens where multiple ingredients are being prepared simultaneously.

This approach not only enhances food safety but also helps food handlers remember which board to use for which ingredient, leading to improved hygiene practices overall. In contrast, a single cutting board can increase the likelihood of cross-contamination, while using separate knives for each ingredient, although beneficial, may not be as effective without the visual assistance provided by color coding. Cooking at high temperatures is important for killing bacteria but does not address the issue of contamination at the preparation stage.