Which of the following is a method to prevent cross-contamination?

Using separate cutting boards for raw and cooked foods is a fundamental method to prevent cross-contamination. Cross-contamination occurs when harmful bacteria from raw foods, especially raw meat, seafood, or poultry, are transferred to prepared or cooked foods, which can lead to foodborne illness. By maintaining designated cutting boards—one for raw ingredients and another for cooked or ready-to-eat foods—food handlers can effectively create a barrier that minimizes the risk of this bacteria transfer.

This practice is part of good kitchen hygiene and food safety protocols, as it helps ensure that cooked foods remain safe for consumption and free from contaminants that could compromise health. It is an essential measure in both home and commercial kitchen settings to maintain food safety standards.

In contrast, keeping cleaning supplies near raw food, storing food without lids, and leaving food out for long periods are practices that can increase the risk of contamination or spoilage, highlighting the importance of proper food handling and storage.