Which of the following methods is effective in preventing cross-contamination?

Washing hands before handling food is a fundamental practice in preventing cross-contamination. Proper hand hygiene helps eliminate harmful pathogens that can be transferred from one surface or food item to another. Since hands come into contact with a variety of surfaces, they can easily carry bacteria and viruses, which poses a risk when preparing food.

By thoroughly washing hands with soap and water before preparing or handling food, you effectively reduce the likelihood of introducing these pathogens into food products. This practice is pivotal in maintaining food safety and ensuring that cooked or ready-to-eat foods do not become contaminated by pathogens from raw foods or hands.

The other options presented do not contribute positively to preventing cross-contamination. Using the same utensils for raw and cooked foods can transfer harmful bacteria from raw items to those that are ready to eat. Storing raw and cooked foods on the same shelf increases the risk of juices from raw items contaminating cooked foods. Similarly, cutting vegetables on the same board used for raw meat can transfer pathogens from the raw meat to the vegetables. Overall, good handwashing serves as a crucial line of defense in ensuring food safety.