What is a critical factor in preventing cross-contamination in food environments?

Using separate tools for raw and cooked foods is essential in preventing cross-contamination in food environments because raw foods, particularly meats, can harbor harmful pathogens that may contaminate other foods if shared utensils are used. When separate tools, such as cutting boards, knives, and serving implements, are designated exclusively for either raw or cooked foods, it significantly minimizes the likelihood of transferring pathogens from one surface to another. This practice is critical in maintaining food safety and protecting consumers from foodborne illnesses.

The other choices do not effectively prevent cross-contamination. Allowing customers to choose their garnishes may inadvertently introduce contamination if the garnishes are not handled properly. Storing all food in a single refrigerator compartment can lead to the juices from raw items dripping onto cooked foods, thus compromising safety. Cooking all foods for the same duration does not address contamination risks, as proper cooking temperatures and times vary significantly based on the type of food being prepared.