Which practice is critical for preventing cross-contamination?

Using separate utensils for different food types is crucial for preventing cross-contamination because it ensures that pathogens from one type of food do not transfer to another. For instance, using the same knife or cutting board for raw meat and vegetables can lead to the spread of harmful bacteria, such as Salmonella or E. coli, from the meat to the vegetables, which may not undergo cooking. By using distinct utensils, the risk of cross-contamination is significantly reduced, promoting safer food handling practices.

Other practices, such as employing a single cutting board for all foods or improperly storing raw meat above cooked meats, can greatly increase the risk of cross-contamination. Washing hands only after handling vegetables also fails to address the critical need to wash hands after any food handling, especially after touching raw meats or other potentially hazardous items. Thus, using separate utensils serves as a fundamental strategy in maintaining food safety and preventing illness.