Which of the following practices helps prevent cross-contamination?

Separating raw and cooked foods during storage is a critical practice for preventing cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from raw foods, such as meat or seafood, come into contact with cooked foods that are ready to eat. By keeping these two categories of food separate, the risk of bacterial transfer is significantly reduced. Raw foods should be stored below cooked foods to prevent any potential drips or spills that could lead to contamination. This practice is essential in ensuring that food remains safe for consumption and reduces the likelihood of foodborne illnesses.

The other practices listed do not contribute to food safety and can lead to increased risks of contamination. For instance, using the same cutting board for raw meats and vegetables can easily transfer pathogens from the meat to the vegetables if the board is not properly cleaned in between uses. Ignoring expiration dates on food products can lead to the consumption of spoiled or unsafe food. Preparing foods without washing hands can introduce harmful bacteria from unclean hands to the food being prepared.