Which practice is important to prevent cross-contamination in food service?

Using separate utensils for raw and cooked foods is crucial in preventing cross-contamination in food service. This practice ensures that harmful pathogens from raw foods, particularly meats, do not transfer to ready-to-eat foods, which could lead to foodborne illnesses. When utensils such as knives, spatulas, or tongs are used for raw ingredients and then reused for cooked foods without proper cleaning, there's a high risk of spreading bacteria like Salmonella or E. coli.

Maintaining separate utensils helps keep food preparation areas safe and reduces the risk of contamination significantly. It aligns with food safety guidelines that emphasize the importance of preventing the cross-contact of harmful substances between different food types. Properly adhering to this practice promotes hygiene in the food preparation process, ensuring that all dishes served are safe for consumption.

In contrast, using the same cutting board for meats and vegetables, washing utensils only occasionally, and storing raw meat on the middle shelf do not uphold the same level of food safety, as they can facilitate the transfer of pathogens and compromise consumer health.