Which of these practices is essential for preventing cross-contamination?

Using separate utensils for raw and cooked food is crucial for preventing cross-contamination because it helps to eliminate the transfer of harmful pathogens that may be present on raw food items, such as raw meat or poultry, to ready-to-eat foods. When separate utensils, such as cutting boards, knives, and serving utensils, are used, it minimizes the risk of bacteria spreading from raw items to those that are fully cooked or intended for immediate consumption. This practice is a fundamental principle in food safety to ensure that food remains safe and uncontaminated during preparation and serving.

Maintaining separate tools and equipment is part of a broader strategy of safe food handling that recognizes the potential for pathogens to transfer between different food types. This ensures that high standards of sanitation are upheld throughout food service operations.