Which of the following practices helps prevent cross-contamination?

Separating raw and cooked foods is fundamental in preventing cross-contamination because it minimizes the risk of harmful bacteria from raw foods transferring to foods that are ready to eat. When raw foods, such as raw meat and poultry, come into contact with cooked foods, there is a significant chance for pathogens to spread, which can lead to foodborne illnesses. By keeping these food types separate, whether during storage, preparation, or cooking, food safety is enhanced, and the likelihood of contamination is significantly reduced.

In contrast, using the same cutting board for raw meat and vegetables can create a direct pathway for bacteria to transfer. Storing raw meat above ready-to-eat food can also result in juices dripping onto the ready-to-eat items, leading to contamination. Lastly, washing hands only after handling meat would not effectively prevent the spread of bacteria from other surfaces or foods handled prior, making the practice inefficient in ensuring food safety. Hence, the practice of keeping raw and cooked foods separate is essential for maintaining hygiene and ensuring safe food handling.