What practice should be applied to avoid cross-contamination in food preparation?

Separating raw and cooked foods is a vital practice in food preparation that significantly reduces the risk of cross-contamination. Raw foods, particularly meats, are potential carriers of harmful bacteria that can lead to foodborne illnesses. When these raw foods come into contact with cooked foods, or foods that are ready to eat, there is a risk of transferring the pathogens present in the raw foods to the cooked items.

By using separate cutting boards, utensils, and storage containers for raw and cooked foods, food handlers can minimize the risk of bacteria spreading from raw to cooked items. This practice is a fundamental aspect of food safety guidelines and is emphasized in food safety training programs, ensuring that meals served to consumers are safe and free from contamination.

The other options highlighted do not promote safe food preparation practices and can lead to risks of contamination. For instance, using the same cutting board for all foods can allow bacteria from raw items to transfer to cooked foods, while washing hands only after handling cooked foods neglects the importance of hygiene before and after handling raw items. Storing food in the same container can also increase the likelihood of cross-contamination if raw and cooked foods are mixed.