Which technique is essential for preventing cross-contamination in a kitchen?

Separating raw and cooked foods is essential for preventing cross-contamination in the kitchen. Cross-contamination occurs when pathogens from one food item are transferred to another, often through shared surfaces or utensils. By keeping raw foods, particularly meats, separate from cooked foods, the risk of harmful bacteria infecting the cooked items is significantly reduced. This practice is a fundamental aspect of food safety and hygiene.

For instance, when raw meats are prepared on a cutting board, any bacteria present can linger on that surface. If cooked foods are then placed on the same board without proper cleaning, those bacteria can be transferred, potentially leading to foodborne illnesses. Therefore, maintaining the separation of raw and cooked items is a critical measure to safeguard health by ensuring that pathogens do not spread within the kitchen environment.