What precaution should always be taken when preparing food from raw ingredients?

Minimizing contact with surfaces is crucial when preparing food from raw ingredients because it helps to prevent cross-contamination, which can lead to foodborne illnesses. Raw foods, particularly meats, poultry, and seafood, can harbor harmful bacteria that can be transferred to other foods or surfaces if proper precautions are not taken.

By reducing contact with surfaces, food handlers can avoid contaminating ready-to-eat foods and other items in the kitchen. This practice includes using clean utensils, cutting boards, and other kitchen equipment exclusively for raw food preparation and ensuring that surfaces are sanitized between use.

The other options introduce practices that increase the risk of cross-contamination or unsafe food handling. Using the same utensils for all phases might transfer harmful pathogens from raw to cooked foods. Keeping raw and cooked foods together can lead to direct contamination. Storing prepared foods at room temperature encourages bacterial growth and can further compromise food safety.