Which action can help reduce cross-contamination in food handling?

Using separate cutting boards for different types of food is an effective measure to reduce cross-contamination in food handling. Each cutting board can be designated for specific food categories, such as raw meats, vegetables, and cooked foods. This practice minimizes the risk of pathogens from raw foods transferring to ready-to-eat foods, which is crucial in maintaining food safety.

The importance of this practice lies in how easily bacteria can transfer between surfaces and foods. When different types of food are prepared on the same cutting board, the potential for cross-contamination increases significantly. By using separate boards, you create a physical barrier that helps ensure that harmful bacteria from raw foods do not contaminate other foods that are safe to eat.

Other listed actions do not effectively prevent cross-contamination. For example, using the same knife for raw and cooked foods can easily lead to dangerous transfer of bacteria. Storing raw meats above vegetables can drip juices onto the vegetables, creating a risk of contamination. Additionally, washing hands only after handling raw food does not account for the need to wash hands before handling other food items to eliminate any germs or contaminants introduced during the food preparation process.