What is an essential practice to prevent cross-contamination in food preparation?

Using different utensils for different foods is essential in preventing cross-contamination during food preparation. Cross-contamination occurs when harmful bacteria or allergens from raw foods are transferred to ready-to-eat foods. By utilizing separate utensils such as knives, cutting boards, and serving spoons for raw and cooked items, you significantly reduce the risk of this transfer, ensuring that cooked foods remain safe for consumption.

Different utensils also extend to using distinct equipment for various types of food, such as keeping separate tools for proteins, vegetables, and allergens. This practice aids in maintaining food safety standards and helps protect vulnerable populations who may be at risk due to foodborne illnesses or allergies.

Other practices presented in the options directly contribute to increasing the risk of cross-contamination, either through improper storage or handling methods, which emphasize the importance of the correct technique in food safety.