Which practice helps prevent cross-contamination during food preparation?

Using separate utensils for different food types is crucial in preventing cross-contamination during food preparation. This practice ensures that bacteria and allergens from raw foods, such as meat or seafood, do not transfer to ready-to-eat foods like vegetables or cooked items. By utilizing distinct utensils for different categories of food, such as separate knives and cutting boards, you significantly reduce the risk of harmful microbes spreading, which is essential for maintaining food safety and protecting public health.

In a food preparation environment, safeguarding against cross-contamination is a primary concern and involves using not only separate utensils but also segregating food items to minimize risks. Properly managing these practices helps ensure that food remains safe and free from contamination.