Which of the following practices helps prevent cross-contamination?

Keeping raw food separate from cooked food is a fundamental practice in preventing cross-contamination. This method is crucial because raw food, particularly meat, poultry, seafood, and eggs, can contain harmful pathogens that can transfer to other foods if they come into contact. By maintaining segregation between raw and cooked foods, the risk of foodborne illnesses is significantly reduced.

For instance, using separate cutting boards, utensils, and storage containers for raw and cooked foods ensures that any bacteria present on raw items do not contaminate the foods that are ready to be consumed. This practice aligns with the principle of keeping food safe and ensures that proper hygiene is maintained in food preparation and handling environments. This is especially important in settings like a restaurant or food service establishment, where multiple food types are handled simultaneously.

Other practices, such as using the same utensils for different types of food, storing food at inappropriate temperatures, and neglecting handwashing, can significantly elevate the risk of cross-contamination, thus reinforcing the importance of maintaining separation of raw and cooked foods for safety.