What should food handlers do to avoid cross-contamination when preparing food?

Using separate cutting boards and utensils for raw and cooked foods is essential to avoid cross-contamination. Cross-contamination occurs when harmful bacteria from raw food, particularly raw meat, poultry, or seafood, transfer to ready-to-eat foods, increasing the risk of foodborne illnesses. By designating specific cutting boards and utensils for different types of food, food handlers can effectively minimize this risk.

For example, if a cutting board is used for raw chicken and then used again for slicing vegetables without being properly cleaned and sanitized, any bacteria from the chicken could be transferred to the vegetables, potentially causing illness when consumed. Therefore, employing distinct boards and utensils for raw and cooked items is a critical practice in food safety.

The other choices present methods that do not effectively address the need for preventing cross-contamination. For instance, using the same cutting boards for all types of foods directly contradicts the principle of separation necessary to prevent bacterial transfer. Heating food to a certain temperature is important for cooking safety, but it does not prevent contamination during preparation. Rinsing cutting boards with water alone does not ensure the removal of harmful bacteria and does not meet sanitation requirements.