Which practice helps to reduce cross-contamination in food preparation?

Using separate utensils for raw and cooked foods is an essential practice to reduce cross-contamination during food preparation. This approach helps to ensure that harmful bacteria present in raw foods, such as meat and poultry, do not come into contact with ready-to-eat foods, which could lead to foodborne illness. By designating specific utensils, such as knives, cutting boards, and serving spoons for raw and cooked items, the risk of transferring pathogens is minimized.

The practice also extends beyond just utensils; it includes using separate cutting boards as well. This separation is vital, as cross-contamination can occur even through surfaces that have come into contact with raw foods. Therefore, using distinct tools for each type of food significantly enhances food safety.

Other options may contribute to overall hygiene and safety, such as handwashing or cooking food at high temperatures, but they do not directly address the particular issue of cross-contamination between raw and cooked foods as effectively as using separate utensils. Regular handwashing is crucial but is not a substitute for maintaining physical separation of raw and cooked food items. Cooking food at high temperatures is important for food safety, yet it does not prevent cross-contamination during the preparation phase.