Which practice helps to prevent cross-contamination in food storage?

Using separate cutting boards for raw and cooked foods is a critical practice to prevent cross-contamination. When raw foods, especially meats, come into contact with surfaces that have been in contact with cooked or ready-to-eat foods, harmful bacteria can transfer from the raw items to the cooked foods. This is particularly dangerous since cooked foods are typically ready to be consumed, and any contamination can lead to foodborne illnesses.

By using designated cutting boards for raw and cooked foods, you create a physical barrier that minimizes the risk of such cross-contamination. This practice is supported by food safety guidelines and helps ensure that the kitchen environment remains hygienic for food preparation.

In contrast, storing raw meat above ready-to-eat foods could allow juices to drip onto the edible items, leading to contamination. Keeping all foods in one area of the fridge does not allow for proper organization, increasing the risk of cross-contact. Using decorative containers for meat does not address the fundamental issues of handling and separating raw versus cooked foods effectively.