What methods can prevent cross-contamination in a busy service line?

• A. Use one workstation for everything and reuse utensils without cleaning.
• B. Use separate prep areas and equipment, color-coded utensils and boards, proper cleaning between tasks, and avoid placing ready-to-eat foods on contaminated surfaces.
• C. Only rely on washing hands.
• D. Cross-contaminate intentionally to test staff.

Answer: (B)