Which of the following is essential for preventing cross-contamination in the kitchen?

Washing hands before and after handling different foods is essential for preventing cross-contamination in the kitchen because hands can transfer harmful pathogens from one food item to another. When food handlers do not wash their hands properly, they risk spreading bacteria that may be present on raw ingredients, like meat or poultry, to ready-to-eat foods, such as salads or sandwiches. This simple yet critical practice significantly reduces the risk of foodborne illnesses by interrupting the chain of contamination right at the source—human contact. Maintaining proper hand hygiene is a foundational aspect of food safety protocols in any kitchen environment.