Which of the following practices helps in preventing cross-contamination?

Using separate utensils for raw meat and ready-to-eat foods is an essential practice for preventing cross-contamination. This practice minimizes the risk of harmful pathogens present in raw meat being transferred to foods that are consumed without further cooking, such as salads and ready-to-eat sandwiches. By ensuring that different utensils are designated for raw and cooked products, food handlers can effectively reduce the chances of spreading bacteria and other contaminants that could lead to foodborne illness.

The choice of using different utensils for the two types of foods highlights the importance of separation in food preparation to maintain food safety standards. It aligns with the broader principle of preventing cross-contamination through various methods, including proper equipment, storage practices, and personal hygiene.

In contrast, using the same cutting board for raw meat and vegetables can lead to contamination. Similarly, keeping raw meat above ready-to-eat foods poses a risk since any drips or spills could contaminate the items below. Washing hands only after handling raw foods neglects the necessity for thorough handwashing before handling other food items, which is critical in preventing the transfer of pathogens.