Which of the following is NOT a food safety measure?

The choice indicating that storing raw food directly on top of prepared food is not a food safety measure is correct because this practice poses a significant risk of cross-contamination. When raw foods, which may harbor harmful bacteria, are placed above ready-to-eat foods, there is an increased likelihood that juices or drippings from the raw items can contaminate the cooked items below. This can lead to foodborne illnesses if the prepared foods are consumed without further cooking.

In contrast, regularly checking food temperatures, using separate utensils for each food type, and cleaning surfaces regularly are all essential practices that help ensure food safety. These actions prevent contamination and ensure that foods are stored and handled in a manner that minimizes the risk of foodborne pathogens, thus protecting the health of consumers.