Which of the following is a common way to prevent cross-contamination in a kitchen?

Using separate utensils for raw and cooked foods is a fundamental practice in preventing cross-contamination in the kitchen. This approach minimizes the risk of harmful pathogens from raw food, such as meat or poultry, transferring to foods that are ready to eat. For example, if a cutting board or knife used for raw meat is subsequently used for salad without proper cleaning, bacteria can contaminate the fresh produce, potentially leading to foodborne illnesses.

Employing separate utensils for different types of food not only includes cutting boards and knives but also serving spoons and spatulas. This practice is essential in maintaining food safety standards and is a vital part of good kitchen hygiene. It helps ensure that ready-to-eat food remains safe and free from harmful contaminants that could lead to health risks for consumers.