Which of the following is important for preventing cross-contamination in food service?

Using separate utensils for different foods is essential in preventing cross-contamination in food service. Cross-contamination can occur when harmful bacteria or allergens from one food item are transferred to another, potentially leading to foodborne illnesses. By employing distinct utensils for different types of foods, especially raw meats and ready-to-eat items, the risk of this transfer is significantly reduced.

Additionally, proper utensil segregation ensures that allergens are not inadvertently mixed with other foods, providing a safer dining experience for individuals with food allergies. This practice contributes to the overall hygiene and safety standards expected in food service environments, highlighting the importance of maintaining a clean and safe food preparation area.

In contrast, washing hands only once a day, not cleaning equipment, and only serving cold foods do not adequately address the ongoing risks associated with cross-contamination. Regular handwashing, frequent equipment sanitation, and serving food at safe temperatures, both hot and cold, are all crucial to maintaining food safety and preventing the spread of harmful pathogens.