In terms of food safety, which of the following is critical when handling raw meats?

Avoiding cross-contamination is critical when handling raw meats because it helps prevent the transfer of harmful bacteria from raw meat to other foods that may not be cooked before consumption. Raw meats are often contaminated with pathogens such as Salmonella, E. coli, and Listeria. These bacteria can be present on the surface of the meat and can easily spread to other foods, utensils, or surfaces if proper precautions are not taken.

Cross-contamination can occur when raw meat juices come into contact with ready-to-eat foods, like salads or fruits, leading to foodborne illnesses. By using separate cutting boards for raw meat and other food items, ensuring utensils are properly sanitized, and maintaining proper storage protocols, the risk of cross-contamination is significantly reduced.

It's important to recognize that while washing hands is an essential part of food safety and should be practiced frequently, it does not directly prevent the physical act of cross-contamination itself. Storing meat without a cover and using the same cutting board for all foods would increase the risk of contamination, which is why these options are not aligned with safe food handling practices.