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

Washing hands regularly is a fundamental practice for preventing cross-contamination in food handling. This practice ensures that any harmful pathogens or contaminants that may be present on one’s hands do not transfer to food items, surfaces, or utensils. Proper handwashing removes dirt, bacteria, and viruses that can lead to foodborne illnesses.

In food handling environments, hands can come into contact with various food items and surfaces throughout the preparation process. Regular handwashing, especially before handling food, after using the restroom, after coughing or sneezing, and after touching raw foods, significantly reduces the risk of spreading contaminants. This practice aligns with food safety protocols and is essential for maintaining a clean and safe food preparation environment.

On the other hand, using the same cutting board for raw meats and vegetables, storing raw meat above cooked foods in the fridge, and using the same utensils for raw and cooked food all contribute to cross-contamination, as they allow pathogens present on raw foods to come into contact with ready-to-eat foods, increasing the risk of foodborne illness.