What is the best practice for preventing cross-contamination in food handling?

Using separate utensils for different food types is the best practice for preventing cross-contamination in food handling. This practice eliminates the risk of transferring harmful pathogens from one food type to another, especially when dealing with raw foods, such as meat, poultry, and seafood, which can harbor bacteria. By designating specific utensils for each type of food, food handlers can ensure that any bacteria present on raw foods are not inadvertently mixed with ready-to-eat foods, which can lead to foodborne illnesses.

Additionally, this practice aligns with food safety guidelines that emphasize the importance of maintaining clean and distinct environments for different food categories. Using separate utensils not only enhances food safety but also instills a level of organization and cleanliness in food preparation areas, which is critical in a commercial kitchen setting.