Which of the following practices aids in preventing cross-contamination?

Utilizing multiple cutting boards is an effective practice for preventing cross-contamination because it helps to keep raw foods, such as meats, separate from ready-to-eat foods, like vegetables and fruits. Each cutting board can be designated for specific types of food, minimizing the risk of harmful bacteria from raw foods transferring to foods that are ready for consumption. This practice aligns with food safety guidelines, which emphasize the importance of separating different food categories to reduce the chance of foodborne illnesses.

The other options do not support the prevention of cross-contamination effectively. Cooking food at the same temperature does not address the issue of how food is handled before cooking, where cross-contamination often occurs. Storing raw and cooked food together increases the risk of pathogens transferring from the raw food to the cooked food. Lastly, using the same utensils for all types of food can easily introduce bacteria from one food type to another, particularly from raw to cooked items. Hence, the selection of multiple cutting boards is a proactive measure to ensure safe food handling practices.