What practice helps prevent chemical contamination of food?

Using separate tools and equipment for cleaning and food preparation is vital in preventing chemical contamination of food. This practice ensures that cleaning agents or chemicals used for sanitizing surfaces do not come into contact with food or food contact surfaces. By designating specific tools for cleaning purposes—such as mops, sponges, and buckets—separation minimizes the risk of cross-contamination.

For example, if a sponge used for cleaning is also used to handle food, the residue or chemicals from the cleaning agents can transfer to the food, posing a significant health risk. Maintaining a clear distinction between equipment and tools used for different purposes is a proactive step in food safety, thereby protecting consumers from the potential hazards of chemical exposure.

Other practices, while important for overall hygiene and safety, do not specifically target the prevention of chemical contamination in the same direct manner.