Which of the following practices can lead to cross contamination during food preparation?

Using the same knife to cut raw pork and raw chicken can lead to cross contamination during food preparation because it creates an opportunity for pathogens from one type of meat to transfer to the other. Pathogens that might be present on raw pork, such as Trichinella spiralis or certain bacteria, can contaminate the knife. If the same knife is then used on raw chicken without being cleaned and sanitized in between, those pathogens can be transferred to the chicken.

This practice highlights the importance of using separate utensils for different types of food, especially when handling raw meats, to prevent the spread of harmful microorganisms. The risk is particularly acute in environments where food safety is critical, such as commercial kitchens or when preparing meals for vulnerable populations.

Utilizing color-coded cutting boards and ensuring that raw and ready-to-eat foods are handled at different times are both effective strategies to mitigate the risk of cross contamination. Proper washing and sanitizing cutting boards is also crucial in maintaining food safety, as it ensures that any residual pathogens from previous food items are eliminated.