Which practice helps prevent cross-contamination during food preparation?

Properly storing raw and cooked foods separately is essential in preventing cross-contamination during food preparation. This practice reduces the risk of harmful microorganisms from raw foods, such as meats and poultry, transferring to ready-to-eat foods, which can cause foodborne illnesses.

Maintaining separate storage helps ensure that bacteria from raw items do not contaminate cooked or ready-to-eat items, which are usually more vulnerable. For example, if raw meat is stored above cooked food in the refrigerator, any drippings or spills could lead to cross-contamination. Therefore, organizing storage appropriately is a fundamental safety measure in the kitchen.

Using the same cutting board for all food items allows for a greater chance of cross-contamination, as it does not prevent juices or particles from raw foods mixing with cooked or ready-to-eat foods. Cooking all foods at the same temperature is not relevant to preventing cross-contamination, as temperature alone does not address the transfer of pathogens during preparation or storage. Lastly, failing to clean kitchen utensils can lead to the retention of bacteria from previous food items, increasing the risk of cross-contamination.