Which is a common method to prevent cross-contamination?

Using separate utensils for different food types is essential for preventing cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from one food item transfer to another, which can lead to foodborne illnesses. By using distinct utensils—such as cutting boards, knives, and serving spoons—for raw meats, vegetables, and cooked foods, the risk of transferring pathogens is minimized. This practice is especially important in a kitchen setting where various food items are prepared simultaneously, ensuring that safe food handling protocols are maintained.

Other practices, such as using the same cutting board for all foods or storing raw foods above cooked foods, increase the risk of cross-contamination. Additionally, washing hands only after handling food does not sufficiently prevent the transfer of contaminants that might occur before washing. Therefore, utilizing separate utensils is a proactive measure for ensuring food safety and promoting public health.