How can cross-contamination be prevented in a kitchen?

Training staff on proper food handling is essential in preventing cross-contamination in a kitchen. Proper training ensures that all staff members understand the principles of food safety, including the need to separate raw and cooked foods, the importance of using different utensils for different types of food, and the significance of adhering to allergen warnings. When kitchen staff are equipped with the right knowledge and skills, they are less likely to make mistakes that could lead to cross-contamination, thereby protecting the food's safety and the health of consumers.

The other options present practices that could lead to cross-contamination. Using the same utensils for all food increases the risk of bacteria transferring from one food item to another. Ignoring allergen warnings can create serious health risks for individuals with food allergies. Keeping raw and cooked foods together can lead to the contamination of cooked foods with bacteria from raw foods. Each of these practices emphasizes the necessity of comprehensive training to maintain a safe kitchen environment.