What is a common method to reduce cross-contamination?

Separating raw and cooked foods during preparation and storage is a crucial method to reduce cross-contamination. This practice ensures that harmful pathogens present in raw foods, such as raw meat, do not transfer to cooked foods that are ready to eat. Keeping these two categories separate prevents the risk of foodborne illnesses, which are often caused by pathogens from raw products contaminating the cooked items.

Cross-contamination can occur at various points, so it's essential to employ strategies that limit contact between raw and prepared foods. For instance, using separate cutting boards, utensils, and storage containers for raw and cooked items can significantly lower the risk of transferring harmful bacteria. By storing raw meats on lower shelves in the refrigerator, for example, any potential drips do not contaminate ready-to-eat foods stored below.

Moreover, this method aligns with food safety guidelines and practices recommended by health agencies to improve food safety. Engaging in such practices not only protects consumers but also establishes a culture of safety within food handling environments.