What is a critical factor in preventing cross-contamination?

Keeping raw and cooked foods separate is crucial in preventing cross-contamination, which is a key aspect of food safety. Raw foods, particularly raw meat, poultry, and seafood, often harbor harmful bacteria that can contaminate other foods if they come into contact. When cooked food, which is safe for consumption, comes in contact with raw food, there is a significant risk of transferring pathogens, leading to foodborne illnesses.

By maintaining separation between raw and cooked foods—whether through the use of designated cutting boards, storage containers, or different preparation areas—food handlers can effectively minimize the risk of contamination. This practice not only protects the safety of the food being served but also upholds the overall health regulations that are essential in food handling environments.

In contrast, using the same cutting board for all foods, washing hands infrequently, or storing food in unsealed containers can all contribute to increased risk of cross-contamination and do not support safe food handling practices.