What practice helps prevent cross-contamination in food preparation?

The choice that highlights the practice of designating separate cutting boards for raw meats and vegetables is essential in preventing cross-contamination during food preparation. This practice is particularly important because raw meats can harbor harmful bacteria, such as Salmonella or E. coli, which can transfer to other foods if shared surfaces are not properly managed. By using dedicated cutting boards for different types of food, one minimizes the risk of these pathogens being transferred to ready-to-eat items, such as vegetables that are consumed raw.

In a kitchen setting, it’s critical to maintain good hygiene practices to protect health, particularly among vulnerable populations such as older adults. Using separate cutting boards allows for effective management of food safety by physically separating raw and ready-to-eat foods, thus significantly reducing the risk of foodborne illness.

While other options present practices that might seem convenient, they do not adhere to established food safety guidelines. For instance, using the same utensils for raw and ready-to-eat foods directly contributes to cross-contamination. Similarly, only washing hands at the beginning of food preparation does not account for the need to sanitize hands when switching between different food types. Lastly, storing all food items in a single refrigerator compartment, without appropriate separation, can lead to juices from raw foods