Which of the following practices helps to prevent cross-contamination in food handling?

Washing hands regularly is a fundamental practice in preventing cross-contamination in food handling. When food handlers wash their hands frequently, they remove harmful bacteria, viruses, and other pathogens that may be present. This is particularly important after handling raw foods, such as meat, poultry, or seafood, which can carry viruses and bacteria that could contaminate other food items if not properly managed.

By ensuring that hands are clean before and after handling food, food handlers can significantly reduce the risk of transferring contaminants from one food item to another, thus promoting food safety and protecting consumers from foodborne illnesses. Proper handwashing should involve the use of soap and water, followed by thorough drying, to maximize its effectiveness in preventing cross-contamination.