Which of the following is crucial for avoiding cross-contamination?

Keeping raw and cooked foods separate is crucial for avoiding cross-contamination because it prevents harmful bacteria present in raw foods from transferring to ready-to-eat items. When raw meats, poultry, or seafood come into contact with cooked foods or foods that are meant to be consumed without cooking, such as salads, there is a risk that those harmful pathogens could lead to foodborne illnesses.

Proper separation involves using different utensils, cutting boards, and storage containers for raw and cooked items, ensuring that the surfaces and tools used for raw foods are cleaned and sanitized before they come into contact with foods that are already cooked or ready to eat. This practice is a fundamental aspect of food safety and is an essential step in maintaining hygienic cooking and serving practices.

In contrast, using the same cutting board for all foods, not washing hands during food prep, and storing food at room temperature can all contribute to higher risks of contamination and should be avoided for safe food handling.