To prevent cross-contamination, which practice should be followed?

Using separate utensils for different food types is essential for preventing cross-contamination, which is crucial in food safety. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, potentially leading to foodborne illnesses or allergic reactions.

When separate utensils, such as knives, spatulas, and cutting boards, are employed for different types of food, particularly between raw meats and ready-to-eat foods, it minimizes the risk of contaminating foods that are not going to be cooked further. For example, if a knife used for cutting raw chicken is then used on vegetables without being washed, any harmful bacteria present on the chicken can contaminate the vegetables, posing a serious health risk.

This practice aligns with food safety guidelines which recommend keeping raw and cooked foods separate, not just in storage but also during preparation. This proactive approach to food handling helps maintain a safe kitchen environment.