What is one way to prevent cross-contamination during food handling?

Using separate utensils for raw and cooked foods is crucial for preventing cross-contamination during food handling. Cross-contamination occurs when harmful bacteria from raw foods, such as poultry or fish, are transferred to foods that do not undergo further cooking, like salads or ready-to-eat items. By utilizing different utensils—such as knives, cutting boards, and plates—for raw and cooked foods, you significantly reduce the risk of this harmful transfer. This practice is essential in maintaining food safety standards and ensuring that prepared foods are safe to consume.

In contrast, using the same cutting board for all ingredients can inadvertently transfer bacteria from raw items to cooked or fresh foods, which can lead to foodborne illnesses. Storing raw foods at room temperature allows bacteria to multiply rapidly, increasing the risk of contamination. Washing hands only after food preparation neglects the important step of washing hands before handling food, as hands can carry bacteria that contaminate food products. Therefore, using separate utensils is a key preventive measure in food safety.