What is a key factor in preventing cross-contamination?

Using separate utensils for different types of food is essential in preventing cross-contamination. When you use distinct utensils for raw and cooked foods, or between different food types (such as vegetables and meats), you significantly reduce the risk of transferring harmful pathogens from one food item to another. This practice helps maintain food safety and ensures that different types of bacteria, which may be present on raw foods, do not contaminate foods that are ready to eat.

This approach also supports proper food handling protocols, as it promotes cleanliness and organization in food preparation areas. Using separate utensils is especially critical in environments where allergens are present, preventing the risk of cross-contact and protecting individuals with food allergies. In contrast, using the same cutting board for all foods, not washing hands, and storing all food in one container can lead to contamination and foodborne illnesses.