Which of the following practices is crucial to prevent cross-contamination?

Using different cutting boards for raw meat and vegetables is essential for preventing cross-contamination because it minimizes the risk of harmful bacteria from raw meat transferring to ready-to-eat foods such as vegetables. Raw meat often contains pathogens like Salmonella or E. coli that can cause foodborne illnesses. By having separate cutting boards, you create a physical barrier that helps ensure that the juices or residues from the meat do not come into contact with vegetables. This practice is a key component of effective food safety protocols in both commercial and home kitchens, as it promotes safe food handling and reduces the likelihood of contamination.

In contrast, the other practices listed would increase the risk of cross-contamination. Storing all foods in the same container could lead to juices from raw meat contaminating other non-cooked foods. Using the same utensils for all food types without proper cleaning between uses can transfer bacteria from raw to cooked or ready-to-eat foods. Lastly, mixing all food items together can create opportunities for cross-contamination and should be avoided for safety.