What practice helps prevent cross-contamination in food preparation?

Washing hands after handling raw meat is essential in preventing cross-contamination during food preparation. This practice helps remove harmful pathogens that may have been transferred to a person's hands from the raw meat. By thoroughly washing hands with soap and water, food handlers can significantly reduce the risk of those pathogens contaminating ready-to-eat foods or surfaces. This is a critical step in maintaining food safety and ensuring that bacteria do not spread from raw to cooked foods, which could lead to foodborne illnesses.

Other practices listed, such as using the same cutting board for all ingredients, storing food loosely in the refrigerator, or wearing the same gloves for different tasks, may promote cross-contamination rather than prevent it. Using separate cutting boards for different types of food (like raw meats and vegetables) is a recommended practice to avoid any potential cross-contact. Proper food storage is also vital to prevent cross-contamination, as storing food improperly can lead to juices from raw meats dripping onto ready-to-eat items. Lastly, changing gloves between tasks is necessary to ensure that contaminants from one food product do not transfer to another.