What is a key element in preventing cross-contamination?

Using separate cutting boards for raw meats and other food items is crucial in preventing cross-contamination. When preparing food, raw meats can harbor harmful bacteria that may spread to other foods if the same cutting board is used without proper cleaning. By designating specific cutting boards for different food types, particularly raw meats, vegetables, and cooked foods, the risk of transferring pathogens is minimized. This practice aligns with food safety protocols that emphasize avoiding cross-contact to protect consumers from foodborne illnesses.

The other options fail to uphold safe food handling practices. Storing raw and cooked foods together can lead to raw juices contaminating cooked items. Using the same utensils for different food types without cleaning can transfer harmful bacteria from one food to another. Preparing foods in the same area without cleaning can allow contaminants to spread, increasing the risk of foodborne illness. In contrast, using separate cutting boards is a proactive approach to food safety that effectively combats these risks.