What practice is essential for preventing cross-contamination in food service?

Using separate cutting boards and utensils for raw and cooked foods is crucial for preventing cross-contamination in food service. This practice helps to ensure that harmful bacteria and pathogens present on raw foods, particularly meats, do not transfer to foods that are ready to eat. By designating specific utensils and surfaces for raw versus cooked foods, food service workers significantly reduce the risk of foodborne illnesses.

While other practices like washing hands frequently, cooking food to proper temperatures, and keeping food covered are important for overall food safety, they do not specifically address the direct transfer of contaminants between different types of food. Each of these alternative options plays a role in food safety, but none are as focused on preventing cross-contamination as the use of separate cutting boards and utensils. This targeted approach is a vital part of food safety protocols in any food service environment.