Which practice is important for preventing cross-contamination in food handling?

Using color-coded cutting boards is an important practice for preventing cross-contamination in food handling because it helps to clearly distinguish between different types of food and their respective preparation areas. Each color can be assigned to specific food types—like red for raw meat, green for vegetables, and blue for seafood—ensuring that the same surface is not used for different types of food that could carry harmful pathogens. This practice minimizes the risk of transferring allergens and bacteria between raw foods, ready-to-eat foods, and other ingredients, thereby enhancing food safety.

Other practices may also contribute to food safety, but they do not directly address the prevention of cross-contamination as effectively as using color-coded cutting boards. For instance, while wearing gloves can help keep hands clean, gloves can still carry contaminants if not changed appropriately. Cooking food thoroughly is essential for killing pathogens but does not prevent the initial contamination of food. Storing food at room temperature is not recommended, as it creates an environment conducive to bacterial growth, furthering the risk of cross-contamination.