Which of the following is an essential practice for preventing foodborne illness?

Using separate cutting boards for raw and cooked foods is a vital practice for preventing foodborne illness because it helps to avoid cross-contamination. Raw foods, especially meats, can carry harmful bacteria that may not affect the food once it has been cooked but can contaminate other foods if they come into contact with the same surfaces or tools. By designating specific cutting boards for raw foods and others for cooked or ready-to-eat foods, you significantly reduce the risk of these bacteria spreading, thus protecting the health of consumers. This practice aligns with the principles of food safety that advocate for cleanliness and separation of raw and cooked items to ensure safe food handling and preparation.