Which of the following is a key aspect of preventing cross-contamination in food storage?

Keeping raw and cooked foods stored separately is crucial in preventing cross-contamination because it helps to minimize the risk of pathogens being transferred from raw foods, which may contain harmful bacteria, to cooked foods that are ready to eat. Raw foods, especially meats, can harbor bacteria such as Salmonella or E. coli, which can contaminate other foods if stored together. By maintaining a clear separation between these two categories of food during storage, the risk of foodborne illness is significantly reduced, promoting safer food handling practices.

Using decorative containers for storage, while possibly appealing visually, does not contribute to preventing cross-contamination since the primary concern is the nature of the food items themselves, rather than how they are contained. Labeling food items with expiration dates is also important for food safety but relates more to ensuring quality and appropriate consumption than to preventing cross-contamination specifically. Storing all food items in one container contradicts food safety guidelines, as it increases the likelihood of cross-contamination by mixing different types of foods, especially raw and cooked items. Proper food storage practices are essential for maintaining health and safety in food handling environments.