What is a key practice for avoiding cross-contamination?

Separating raw and cooked foods is crucial in preventing cross-contamination, which can lead to foodborne illnesses. Raw foods, especially meats, poultry, and seafood, can harbor harmful bacteria that can be transferred to ready-to-eat foods if they come into direct contact. By keeping these categories of food separate—using different cutting boards, utensils, and storage containers—operators can significantly reduce the risk of bacteria spreading from raw to cooked foods.

This practice helps to create a safer food preparation environment, ensuring that cooked foods, which are designed to be ready for consumption, do not come into contact with potentially hazardous raw ingredients. Adopting this key habit is foundational for food safety in any culinary setting.