What should food service workers do to prevent cross-contamination?

Using separate utensils for different food types is crucial in preventing cross-contamination in food service environments. Cross-contamination occurs when pathogens from one food item transfer to another, potentially leading to foodborne illnesses. By utilizing distinct utensils for various food types—such as raw meats, vegetables, and ready-to-eat foods—workers significantly reduce the risk of harmful microorganisms spreading from one food item to another. This practice is part of proper food handling procedures, ensuring that safe food preparation is maintained throughout the culinary process.

This approach aligns with food safety guidelines that emphasize the importance of separating raw and cooked foods to minimize the chances of contamination. It also reinforces broader food safety measures such as using separate cutting boards for raw meats and vegetables, ensuring the integrity of the food served to customers.