What practice can help prevent cross-contamination in the kitchen?

Using separate utensils for raw and cooked foods is a key practice in preventing cross-contamination in the kitchen. This approach minimizes the risk of harmful bacteria and pathogens from raw foods, particularly raw meat, poultry, and seafood, transferring to foods that will be consumed without further cooking, such as salads or cooked dishes.

By employing distinct utensils such as knives, cutting boards, and utensils for raw and cooked foods, you create a barrier that helps ensure that harmful microorganisms do not proliferate and spread, thereby maintaining food safety. This is especially significant in a busy kitchen environment where multiple food types are prepared simultaneously.

The other practices mentioned in the options would actually increase the risk of cross-contamination, either by not separating food types properly or by improperly storing food.