Which practice helps prevent cross-contamination in food handling?

Keeping raw and cooked foods separate is crucial in preventing cross-contamination during food handling. Raw foods, especially meats, can carry harmful pathogens such as bacteria or viruses that can contaminate other foods. By maintaining a clear separation between raw and cooked items, the risk of these pathogens transferring from one to another is significantly reduced.

This practice is foundational in food safety and is aligned with guidelines from health organizations aimed at reducing foodborne illnesses. For instance, using separate cutting boards, utensils, and storage containers for raw and cooked foods is a common recommendation. Doing so ensures that any harmful bacteria present on raw foods do not get onto surfaces or items that will come into contact with ready-to-eat foods.

In contrast, using the same cutting board for all foods, servicing food without gloves, or adding more ingredients to the same container can increase the risk of cross-contamination. These practices can introduce pathogens from raw to cooked foods or between different food types, compromising safety. Thus, maintaining separation between raw and cooked foods is essential to uphold food safety standards and protect consumers from foodborne illnesses.