What is a common method to prevent cross-contamination in food service?

Using separate utensils for different types of food is an essential method to prevent cross-contamination in food service. This practice ensures that harmful bacteria or allergens from one type of food do not transfer to another, particularly from raw foods, such as meat or poultry, to ready-to-eat foods, like vegetables and breads. By designating specific knives, cutting boards, and other utensils for each category of food, the risk of foodborne illness is significantly reduced.

In food safety protocols, it is crucial to maintain strict separation between raw and cooked foods, as well as between different types of food that could pose cross-contamination risks. This practice aligns with food safety standards and regulations, fostering a safer kitchen environment for food preparation.

In contrast, the other options present practices that increase the likelihood of cross-contamination. Using the same cutting board for all foods does not provide the necessary separation to avoid bacterial transfer, and storing raw meat above vegetables risks dripping juices contaminating the vegetables. Lastly, washing hands only after preparing food neglects the vital step of cleaning hands before touching different food types or surfaces, which is critical in maintaining hygiene standards throughout food preparation.