What is a primary method to prevent cross-contamination in food handling?

Keeping raw and cooked foods separate is essential in preventing cross-contamination during food handling. This practice is vital because raw foods, especially meat, poultry, and seafood, can harbor harmful pathogens that may contaminate other foods if they come into contact. By maintaining a clear distinction between raw and cooked foods—using separate containers, storage areas, and preparation surfaces—food safety can be significantly enhanced.

This separation minimizes the risk of transferring bacteria from raw to cooked foods, which could lead to foodborne illnesses. Moreover, implementing this method aligns with regulatory standards and best practices in food safety, ensuring that food handling is conducted with the utmost care and consideration for public health.

Other options do not align with food safety practices; for instance, using the same utensils or cutting boards for all food types can easily transfer pathogens. Cooking food without cleaning surfaces could also introduce contaminants, making those practices counterproductive to maintaining food safety.