Which practice is best for preventing cross-contamination?

Keeping raw and cooked foods separate during preparation is a fundamental practice for preventing cross-contamination. This approach significantly reduces the risk of harmful bacteria from raw foods, such as meat or poultry, transferring to ready-to-eat items, like fruits and vegetables. By ensuring that these two categories of food are stored, prepared, and served separately, one can maintain a safe kitchen environment and protect the health of those consuming the food.

The importance of this practice is supported by guidelines in food safety, which emphasize the need for proper handling techniques to minimize risks of foodborne illness. This includes utilizing separate utensils, cutting boards, and storage containers for raw and cooked foods. Ultimately, this practice aligns with established food safety protocols and plays a crucial role in maintaining hygiene during food preparation.