Which practice is essential when handling raw meats to prevent foodborne illness?

Keeping raw meats separated from other foods is essential for preventing foodborne illness due to the risk of cross-contamination. Raw meats can harbor harmful bacteria, such as Salmonella or E. coli, which can transfer to other foods, particularly those that are consumed raw or have not been cooked thoroughly, like salads or fruits. By ensuring that raw meats are stored, handled, and prepared separately, the chances of these pathogens spreading and causing illness are significantly reduced.

This practice includes using separate cutting boards, utensils, and storage containers for raw meats compared to ready-to-eat foods, as well as proper cleaning and sanitation of surfaces after handling the meats. This separation is a fundamental principle of food safety and is critical in all food handling and preparation scenarios.