Which practice helps prevent cross-contamination in food handling?

• A. Using the same cutting board for all food types
• B. Wearing gloves only when dealing with raw meat
• C. Using separate utensils for raw and cooked foods
• D. Not cleaning surfaces regularly

Answer: (C)

Using separate utensils for raw and cooked foods is an essential practice in preventing cross-contamination during food handling. This approach minimizes the risk of harmful bacteria from raw foods, such as meat, seafood, or eggs, coming into contact with foods that are ready to eat or cooked. Each type of food can carry different pathogens, and by using distinct utensils for each category, the likelihood of transferring these harmful organisms is significantly reduced.

This practice is crucial in maintaining food safety and ensuring that cooked foods do not become contaminated through contact with raw ingredients. By adhering to this practice, food handlers can ensure a safer environment, protecting customers and themselves from foodborne illnesses.

The other options would not effectively prevent cross-contamination, as using the same cutting board for all food types could facilitate the transfer of pathogens, wearing gloves only when dealing with raw meat does not address potential cross-contamination with other food types, and not regularly cleaning surfaces increases the risk of bacteria accumulating.