What should food handlers do to prevent cross-contamination?

Using different utensils for different food types is essential for preventing cross-contamination in food handling. Cross-contamination occurs when harmful bacteria or allergens from one food item are transferred to another, which can lead to foodborne illnesses. By using separate utensils for raw foods, such as meats, and ready-to-eat foods, such as salads or cooked dishes, food handlers can minimize the risk of transferring pathogens.

This practice also includes using separate cutting boards and serving equipment for different food categories. Implementing such measures is a fundamental part of food safety protocols, ensuring that the integrity and safety of each food item are maintained.

Other options do not uphold safe food handling practices, such as cleaning surfaces only at the end of the day or washing hands infrequently, both of which can contribute to a higher risk of contamination. Additionally, preparing all ingredients in the same bowl disregards the necessary separation of raw and cooked foods or allergenic ingredients, further increasing the risk of cross-contamination.