What practice is essential to avoid cross-contamination?

Keeping raw and cooked foods separate is essential to avoid cross-contamination because it prevents harmful microorganisms from raw foods, particularly meat, poultry, and fish, from coming into contact with foods that are ready to eat. Cross-contamination can lead to foodborne illness, as bacteria from raw foods can easily transfer to cooked or ready-to-eat foods if they are stored or prepared together.

This practice involves not only separation during storage but also during food preparation and serving. For example, using different cutting boards and utensils for raw and cooked items helps maintain safety in the kitchen. By ensuring that these two categories of food do not mix, the risk of transmitting pathogens that could cause food-related illnesses is significantly reduced.

In contexts where other options are presented, such as storing raw meat above cooked food or using the same cutting board for different types of foods, these practices can actually promote cross-contamination. Similarly, while washing hands after eating is important for general hygiene, it does not specifically target the cross-contamination risks associated with food storage and preparation.