Which food safety principle can help prevent cross-contamination?

The principle of separating raw and cooked foods is essential in preventing cross-contamination, which can lead to foodborne illnesses. When raw foods, especially raw meats, are stored or prepared in the same area as cooked foods, there is a risk that harmful pathogens from the raw foods can transfer to the cooked items. This transfer can occur through direct contact or indirectly via surfaces, utensils, or hands that have come into contact with raw foods.

By ensuring that raw and cooked foods are kept separate, whether that means using different cutting boards, utensils, or storing items in separate containers, the likelihood of transferring harmful bacteria decreases significantly. This practice is a fundamental part of food safety protocols and helps maintain a safe food handling environment.

The other choices do not align with best practices for preventing cross-contamination, as thawing food at room temperature can encourage bacterial growth, using the same utensils for all foods can lead to direct transfer of pathogens, and storing foods in the same container without proper separation can result in unsafe contact between raw and cooked products.