Which of the following practices contributes to reducing the risk of food contamination?

Using separate cutting boards for raw and cooked foods is a vital practice in reducing the risk of food contamination. This measure is based on the principle of preventing cross-contamination, which occurs when bacteria and pathogens from raw foods, especially meats, come into contact with ready-to-eat foods. By utilizing distinct cutting boards, you create a clear separation that helps to maintain food safety standards, reducing the likelihood of harmful microorganisms being transferred to foods that are already cooked and safe to eat.

This practice aligns well with the HACCP framework, which emphasizes the identification and control of hazards throughout the food preparation process.

In contrast, storing food at room temperature can lead to rapid bacterial growth, increasing contamination risks. Gradually cooling cooked food can also allow it to remain in the temperature danger zone for too long, promoting microbial growth. Lastly, using the same utensils for all types of food increases the chances of transferring contaminants, thereby compromising food safety.