What is a common practice to reduce cross-contamination in food preparation?

Keeping raw and cooked foods separate is a fundamental practice to reduce cross-contamination in food preparation. This method minimizes the risk of harmful bacteria from raw foods, such as meats, seafood, and unwashed produce, transferring to foods that are ready to eat. When raw and cooked foods are stored or prepared together, pathogens can spread easily, leading to foodborne illnesses. By ensuring that these types of foods are kept apart, whether in storage, during preparation, or on serving platters, you significantly lower the risk of cross-contamination and contribute to safer food handling practices. This practice promotes a safer kitchen environment and protects consumer health.