Which practice helps prevent cross-contamination?

Using separate utensils for different food types is a fundamental practice in food safety that significantly reduces the risk of cross-contamination. Cross-contamination occurs when pathogens or allergens from one food item transfer to another, potentially causing foodborne illnesses. By utilizing distinct utensils for raw meats, vegetables, and ready-to-eat foods, you create physical barriers that prevent harmful bacteria from one food type from contaminating another.

For instance, if you were to use the same cutting board and knife for raw chicken and then for fresh vegetables without cleaning them in between, the bacteria from the chicken could transfer to the vegetables, posing a health risk.

This practice emphasizes the importance of proper sanitation and food handling techniques, which are essential for maintaining food safety standards in any food service environment.