Which practice is essential for preventing cross-contamination in food handling?

Using separate utensils for raw and cooked foods is a fundamental practice in preventing cross-contamination in food handling. This is critical because raw foods, especially meats, can harbor harmful pathogens that can transfer to other foods if the same utensils are used without proper cleaning. By utilizing dedicated utensils for each type of food, the risk of contamination is significantly reduced. This practice helps maintain food safety standards and protects consumers from foodborne illnesses.

The other practices mentioned do not effectively address the risk of cross-contamination. For instance, only washing hands with cold water is insufficient; proper handwashing requires warm water and soap to eliminate bacteria effectively. Cooking foods without gloves can lead to the transfer of contaminants from hands to food, and reusing plates from raw food for cooked food directly increases the likelihood of cross-contamination. Thus, using separate utensils is the most effective means to ensure food safety in handling practices.