What practice helps avoid cross-contamination in the kitchen?

Using separate utensils for different types of food is essential in preventing cross-contamination in the kitchen. When you use dedicated utensils for raw and cooked foods, or for different food types (like vegetables and meats), you minimize the risk of harmful pathogens transferring between foods. This practice is a fundamental aspect of food safety because it helps maintain the integrity of each food item and protects consumers from foodborne illnesses.

By consistently using separate utensils, you ensure that bacteria from raw foods do not contaminate cooked foods or ready-to-eat items. For example, if a cutting board used for raw poultry is then used to chop fresh vegetables without being cleaned in between, the risk of transferring harmful bacteria is significantly increased.

When considering the other options, using the same cutting boards for both raw and cooked food increases the risk of cross-contamination. Storing raw meat above cooked food in the fridge poses a danger if juices from the raw meat drip onto the cooked food. Preparing all ingredients together without separation can also lead to unintentional mixing of raw and cooked items, which compromises food safety.