Why is it important to keep raw and cooked foods separate?

Keeping raw and cooked foods separate is crucial primarily to prevent cross-contamination and reduce the risk of foodborne illness. Raw foods, especially meats, poultry, seafood, and eggs, may harbor harmful bacteria, viruses, and parasites. If these raw foods come into contact with cooked foods—either through direct contact or shared surfaces and utensils—there is a significant risk that the pathogens can transfer to the cooked items. This can lead to foodborne illnesses when the contaminated cooked foods are consumed.

By maintaining separation between raw and cooked foods, food handlers can significantly lower the likelihood of these harmful microorganisms spreading. This practice aligns with food safety protocols and is essential in ensuring that meals are safe for consumption. Proper handling, storage, and cooking practices contribute to overall food safety and public health.