Which practice can help reduce the risk of cross-contamination in food preparation?

Washing hands before handling food is essential for reducing the risk of cross-contamination in food preparation. Proper hand hygiene is critical because hands can easily transfer pathogens from one surface or food item to another. When food handlers wash their hands effectively with soap and water, they remove harmful bacteria, viruses, and other contaminants that may be present, thereby preventing these pathogens from contaminating the food they are preparing.

This practice forms the foundation of food safety, as hands often come into contact with various surfaces and foods throughout the cooking process. By ensuring hands are clean, food handlers minimize the chances of contaminating ready-to-eat foods or ingredients that will not be cooked further, which is crucial in preventing foodborne illnesses.

The other options present practices that do not effectively minimize cross-contamination. For instance, using the same cutting board for all foods can lead to the transfer of bacteria from raw to ready-to-eat foods. Cooking food at lower temperatures may not kill all harmful pathogens, and not cleaning kitchen surfaces can allow bacteria to linger and spread. Thus, the practice of washing hands is a proactive step that establishes a safeguard against cross-contamination.