How could you prevent cross-contamination when cooking meat on a BBQ?

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BlackTom AI · Accepted Answer

When considering how to prevent cross-contamination while cooking meat on a BBQ, it helps to evaluate each option on how well it minimizes transfer of pathogens from raw to cooked meat.
Option a: 'avoid BBQ altogether' is impractical and not a cooking safety measure. Skipping the BBQ simply avoids the scenario, but it doesn’t address how to handle raw vs cooked meat on a grill if you choose to cook. This choice fails to provide a actionable safety practice for real-world grilling.
Option b: 'use the same tongs for cooked and uncooked meat' sounds convenient, but it creates a direct pathway for bacteria from raw meat to be transferred to cooked meat. This is a classic cross-contamination risk, because utensils that touch raw meat can contaminate surfaces or foods that won’t be cooked again.
Option c: 'use different plate for cooked and uncooked meat' directly targets cross-contamination by separating the raw product from the cooked product at the point of transfer and serving. It prevents raw juices from contaminating the finished product and aligns with standard food-safety guidance to keep raw and ready-to-eat foods separate.
Option d: 'wash the meat before using the same plate' is a common misconception. Washing meat can spread bacteria through splashes to surrounding surfaces and utensils. It does not reliably remove bacteria and can actually increase the risk of contamination in the kitchen area and on equipment.
Overall, the rationale to favor option c rests on the simple principle of separation: by using distinct plates for raw and cooked meat, you create a physical barrier that reduces the chance of cross-contact during handling and serving. The other options either fail to address cross-contamination adequately or introduce new risks through improper handling practices.

NUT1102 S2 2025 Exam Revision Questions 2025 - MCQs only

How could you prevent cross-contamination when cooking meat on a BBQ?

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