Which practice is essential for preventing cross-contamination?

Separating raw and cooked foods is crucial for preventing cross-contamination because it minimizes the risk of pathogens from raw food, such as raw meats and poultry, coming into contact with ready-to-eat foods. Cross-contamination can occur when juices or particles from raw foods transfer to cooked foods, which can lead to foodborne illnesses. By ensuring that raw and cooked items are stored, prepared, and served separately, food handlers can maintain hygiene and food safety standards.

This practice aligns with the principles of food safety that emphasize keeping potentially hazardous foods distinct to ensure that the cooking and preparation processes do not compromise the safety of foods that are ready to eat. It is essential to have separate utensils, cutting boards, and storage containers for raw and cooked foods to reinforce this separation further, thus protecting public health.