What is an essential practice for preventing cross-contamination in the kitchen?

Keeping raw foods separate from ready-to-eat foods is vital in preventing cross-contamination in a kitchen environment. Cross-contamination occurs when harmful bacteria or allergens from raw foods, such as meats and seafood, come into contact with foods that are ready to be consumed, like salads or cooked vegetables. This practice is crucial because raw foods often harbor pathogens that, if transferred, can lead to foodborne illnesses. By maintaining a strict separation—whether through physical barriers, designated equipment, or specific storage practices—food handlers can significantly lower the risk of transferring contaminants, ensuring a safer dining experience for customers.

In contrast, using the same utensils for all foods can lead to the transfer of bacteria from raw to ready-to-eat items. Storing raw meats above cooked foods poses a risk because any leakage from the raw items could contaminate those beneath them. Washing hands after preparing food is essential for personal hygiene, but it does not specifically address cross-contamination between different food types during storage or preparation.