What color should cloths used for handling hot pots be compared to those for wiping and sanitizing?

Cloths used for handling hot pots should be a different color from those used for wiping and sanitizing to prevent cross-contamination and ensure safe practices in the kitchen. This distinction helps in easily identifying cloths designated for specific tasks. By using different colors, it is easier for food handlers to remember that certain cloths are only for handling hot items, while others are strictly for cleaning surfaces. This system reduces the risk of using a cloth that could potentially carry foodborne pathogens from one task to another, promoting a safer food handling environment in accordance with food safety guidelines.