What should food handlers do to prevent cross-contamination?

Using separate cutting boards for raw and ready-to-eat foods is essential in preventing cross-contamination. Cross-contamination occurs when harmful microorganisms from raw foods, such as meats, poultry, or fish, spread to ready-to-eat foods, which do not require further cooking. By utilizing separate cutting boards, food handlers can significantly reduce the risk of pathogens transferring from raw items to those that are ready for consumption. This practice is a fundamental food safety measure that helps ensure the safety of the food being prepared and served, ultimately protecting consumers from foodborne illnesses.

The other options do not effectively prevent cross-contamination. For example, using the same utensils can lead to the transfer of harmful bacteria from raw food to ready-to-eat items. Storing all food items together in the refrigerator can result in contamination if the raw foods leak or drip onto others. Washing hands while handling raw food is critical for personal hygiene but does not address the risk of physical cross-contamination between different types of food items during preparation.