What practice can help avoid cross-contamination when handling raw food?

Using separate utensils for raw and cooked foods is essential in preventing cross-contamination. This practice minimizes the risk of harmful bacteria residing in raw food, such as raw meats or eggs, from being transferred to cooked foods that are ready to eat. Separate utensils, including cutting boards, knives, and serving utensils, ensure that the pathogens present in raw foods do not come into contact with surfaces or equipment that will be used for cooked or ready-to-eat items. By maintaining this distinction, food safety is significantly enhanced, protecting diners from foodborne illnesses.

The other options would not effectively prevent cross-contamination. For example, using a single cutting board for all food can lead to bacteria from raw food lingering on the surface and being transferred to cooked or ready-to-eat foods. Storing raw and cooked foods together in the same area increases the risk of juices from raw foods contaminating the cooked ones. Washing hands only after handling cooked food fails to remove potential contaminants that may have been picked up during the handling of raw food, thereby allowing those pathogens to spread during food preparation.