To effectively prevent cross-contamination, what practice is essential?

Keeping raw and ready-to-eat foods separate is essential for preventing cross-contamination because it minimizes the risk of harmful bacteria or pathogens from raw foods transferring to foods that do not undergo further cooking. Raw foods, particularly meats, seafood, and eggs, often harbor bacteria that can cause foodborne illnesses. When these items come into contact with ready-to-eat foods, such as salads or cooked dishes, the potential for contamination increases significantly.

Implementing this practice includes using separate cutting boards and utensils for each type of food, storing raw foods on lower shelves in the refrigerator to prevent leakage onto other foods, and ensuring that preparation areas are cleaned and sanitized thoroughly after handling raw ingredients. By adhering to these guidelines, food handlers can significantly reduce the risk of cross-contamination and promote food safety in their establishments.