Which action is NOT a way to prevent cross-contamination?

The action that is most clearly identified as a way that does not prevent cross-contamination is preparing raw meat and ready-to-eat food simultaneously. This practice increases the risk of cross-contamination because the juices from the raw meat can come into contact with the ready-to-eat food, potentially transferring harmful bacteria.

In a food safety context, it is essential to separate raw and ready-to-eat foods at all stages of food handling, from preparation to storage. The recommended practices include using different equipment, such as separate cutting boards and utensils, for raw and ready-to-eat items. Additionally, cleaning and sanitizing surfaces after each task helps to eliminate any bacteria that may be present. Buying prepared food can also be a strategy to minimize food handling risks, but it does not directly address the prevention of cross-contamination during food preparation.