Which practice is essential for preventing cross-contamination?

Keeping raw foods separate from cooked foods is essential for preventing cross-contamination because it minimizes the risk of harmful bacteria or pathogens from raw ingredients contaminating ready-to-eat foods. Raw foods, such as meats and eggs, can harbor bacteria like Salmonella and E. coli, which can lead to foodborne illnesses if they come into contact with foods that are already cooked and safe for consumption.

By maintaining strict separation between raw and cooked foods—whether during storage, preparation, or serving—you're effectively reducing the chances of any harmful microorganisms transferring from raw to cooked items. This practice is a cornerstone of food safety protocols and is applicable in various environments, including kitchens, restaurants, and military dining facilities.

In contrast, using the same utensils for raw and cooked food, storing all foods together without separation, or preparing all foods simultaneously without regard for their raw or cooked status can easily lead to cross-contamination, thereby increasing the risk of foodborne illness.