What practice helps avoid cross-contamination during food preparation?

Using separate utensils and cutting boards for different food types is a fundamental practice in food safety that significantly helps avoid cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, which can lead to foodborne illnesses.

By utilizing distinct utensils and cutting boards—for instance, one set for raw meats and another for vegetables or cooked foods—you create a barrier that minimizes the risk of pathogens from raw meats contaminating ready-to-eat foods. This segregation allows for safer food preparation processes, promoting hygiene and better overall food safety in culinary environments.

Maintaining these practices is critical in both commercial kitchens and home cooking settings, as it contributes to public health by preventing the spread of foodborne diseases.