Which practice is emphasized during food safety training to prevent cross-contamination?

Separating raw and cooked food items is a critical practice emphasized during food safety training to prevent cross-contamination. When raw foods, especially meats, are stored or prepared alongside cooked foods, there is a significant risk of harmful bacteria and pathogens transferring from the raw items to the cooked ones. This transfer can occur through direct contact or by contact with surfaces, utensils, or hands that have been in contact with raw food.

By keeping raw and cooked foods separate, food handlers can minimize the risk of these pathogens entering prepared foods, which can lead to foodborne illnesses. This practice also aligns with the principles of food safety, which advocate for cleanliness and prevention of contamination throughout food handling, storage, and preparation processes. Ensuring that raw foods are in designated areas and kept separate from foods that are ready to eat is fundamental in maintaining overall food safety in any culinary environment.