What practice helps to prevent cross-contamination between raw and cooked foods?

Using colored cutting boards is an effective practice to prevent cross-contamination between raw and cooked foods because it allows for a visual distinction between the types of foods being prepared. For example, a red cutting board might be designated for raw meat, while a green one could be used for vegetables. This system significantly reduces the risk of using the same surface for both raw and cooked items, thereby minimizing the chance of pathogens from raw foods contaminating cooked foods.

On the other hand, thawing food on countertops can lead to bacterial growth if the food remains in the temperature danger zone for too long, which increases the risk of cross-contamination. Storing food in tight containers helps maintain food quality and freshness but does not specifically address the prevention of cross-contamination during the preparation phase. Cooking food at higher temperatures can kill pathogens present in food, but it does not prevent the initial cross-contamination that might occur during the preparation and handling stages. Therefore, using colored cutting boards stands out as a proactive approach to reduce the risk of cross-contamination in food handling practices.