Which of the following is essential for preventing cross-contamination in a kitchen?

Keeping raw and cooked foods separate is essential for preventing cross-contamination in a kitchen because it helps to minimize the risk of harmful bacteria spreading from raw foods, such as meat and seafood, to foods that are ready to eat. When these two types of food come into contact, there is a significant risk of foodborne illnesses, as raw foods can contain pathogens that can lead to severe health issues if consumed.

By ensuring that raw and cooked foods are stored, prepared, and served separately—using different cutting boards, utensils, and storage containers—food service establishments can maintain a safer kitchen environment and protect consumers from potential foodborne hazards. This practice also aligns with overall food safety protocols and guidelines established by health organizations, making it a fundamental aspect of safe food handling.