Which practice is essential for preventing cross-contamination in food safety?

The practice of properly washing hands and using separate equipment for different foods is essential for preventing cross-contamination in food safety. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, which can lead to foodborne illnesses.

By thoroughly washing hands before and after handling food, you reduce the risk of transferring pathogens from your hands to the food. Furthermore, using separate equipment, like cutting boards and utensils, for different food types—especially between raw and cooked items or between allergens and non-allergen foods—helps to minimize the risk of these harmful transfers.

This practice is fundamental in food safety, as it directly addresses the routes through which cross-contamination might occur, ensuring a safer preparation environment for food.