What is one critical step in preventing cross-contamination?

Using separate utensils for different food items is a critical step in preventing cross-contamination because it minimizes the risk of harmful microorganisms being transferred from one food item to another. For example, using the same knife or spatula for raw meats and then for ready-to-eat foods can spread bacteria, leading to foodborne illnesses. By designating different utensils for raw and cooked foods, or for various food types, you help ensure that any pathogens present on one food do not come into contact with another, thereby safeguarding health and adhering to food safety protocols. This practice is particularly important in a food service environment where the risk of contamination is heightened due to the volume and variety of foods being prepared.