What is one critical measure food handlers can take to avoid cross-contamination?

Using separate utensils for raw and cooked foods is a vital measure to prevent cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from one food item transfer to another, which can happen easily during food preparation.

By using distinct utensils for raw and cooked foods, food handlers can significantly reduce the risk of transferring pathogens from raw items, such as meat or poultry, to finished dishes that are ready for consumption. This practice helps maintain food safety standards and ensures that ready-to-eat foods do not come into contact with harmful microorganisms that could lead to foodborne illnesses.

The other options present practices that could increase the risk of cross-contamination. For instance, using one cutting board for all foods can cause bacteria from raw foods to remain on surfaces that will then be used for ready-to-eat foods. Similarly, storing raw and cooked foods together can result in juices from raw items dripping onto cooked foods, creating a risk of infection. Washing hands only when visible dirt occurs fails to address the need for regular handwashing, particularly after handling raw foods, which is essential for maintaining hygiene.