Which practice is essential for preventing cross-contamination in the kitchen?

Washing hands frequently is essential for preventing cross-contamination in the kitchen because it helps eliminate harmful pathogens that can be transferred from hands to food. Foodborne illnesses often arise from bacteria and viruses that are present on our hands due to touching raw foods, surfaces, or even our faces. Regular handwashing, especially after handling raw meat, poultry, or seafood, ensures that these pathogens do not contaminate ready-to-eat foods or surfaces, helping maintain food safety.

In contrast, sharing utensils between raw and cooked foods increases the risk of transferring harmful bacteria. Using the same cutting board for all food types can lead to cross-contamination if raw foods are not kept separate from those that are ready to eat. Storing all meats together in the refrigerator can also lead to cross-contamination if juices from raw meats drip onto other foods. Therefore, handwashing is a critical practice that effectively reduces the risk of contamination.