Which of the following is a common practice for preventing cross-contamination?

Using separate utensils for raw and cooked food is a vital practice for preventing cross-contamination. This approach minimizes the risk of pathogens, which may be present on raw food, transferring onto cooked food that is ready to eat. By utilizing distinct utensils such as cutting boards, knives, and serving dishes for raw and cooked items, food handlers can significantly disrupt the pathway through which harmful bacteria can spread, thereby enhancing food safety.

In discussions of food safety, cross-contamination is a primary concern, as it can lead to foodborne illnesses. This practice is essential in both professional kitchens and home cooking environments. Adhering to this guideline helps ensure that cooked foods remain safe for consumption, guarding against illness as a result of food handling processes.

The other options mentioned do not effectively promote safe food handling practices and can increase the risk of cross-contamination. For example, using the same cutting board for all food types could lead to the mixing of raw and cooked food residues, while storing raw meat above vegetables can allow juices from the meat to drip onto the vegetables, creating an opportunity for contamination. Rinsing fruits and vegetables in hot water is not a recommended practice either, as it may not effectively remove pathogens and can lead to deterioration of the produce.