Which of the following practices helps prevent cross-contamination?

Using separate utensils and cutting boards for different food types is essential for preventing cross-contamination because it ensures that pathogens from raw foods, such as meat, do not contaminate ready-to-eat foods, like vegetables. Raw meats can harbor harmful bacteria, and if the same cutting board or utensils are used for both raw meats and vegetables, it significantly increases the risk of foodborne illnesses. By designating separate tools for various food types, food handlers can maintain a greater level of food safety, reducing the likelihood of cross-contamination and ensuring that food served to customers is safe to eat. This practice aligns with the principles of safe food handling and is not only a best practice but also a crucial requirement in food service operations.