Which of the following practices is essential for preventing cross-contamination?

Using separate utensils for raw and cooked foods is essential for preventing cross-contamination because it helps avoid the transfer of harmful pathogens from raw foods, which may contain bacteria or other contaminants, to cooked foods that are ready to be consumed. When the same utensils are used for both types of food, any pathogens present on the raw food can contaminate the cooked food, increasing the risk of foodborne illness.

This practice aligns with food safety guidelines that emphasize maintaining a clean separation between raw and cooked items to ensure the health and safety of consumers. In food safety protocols, the use of designated utensils and equipment minimizes the likelihood of cross-contamination, which is a key aspect of safe food handling practices.