Which step is important for preventing cross-contamination?

Cleaning and sanitizing equipment and surfaces is a critical step in preventing cross-contamination. This process ensures that harmful microorganisms and contaminants are removed from kitchen tools, surfaces, and equipment that come into contact with food. When food preparation areas, cutting boards, knives, and other utensils are not cleaned properly, bacteria from raw foods can transfer to ready-to-eat foods, leading to foodborne illnesses.

Maintaining a clean and sanitized environment helps inhibit the growth of pathogens and reduces the risk of contamination. It is essential for food safety practices to establish a routine for cleaning and sanitizing all surfaces and equipment after use, especially when transitioning from raw to cooked foods or between different types of food.

The other options do not effectively address the core issue of cross-contamination. Using the same cutting board for all foods can lead to the transfer of bacteria from raw to cooked items. Washing raw vegetables while storing them does not eliminate bacteria introduced from raw foods in the kitchen. Wearing gloves at all times may not eliminate the risk if proper handwashing and sanitizing protocols are not followed alongside it.