What is one way to minimize cross-contamination in the kitchen?

Using separate utensils for raw and cooked foods is essential in minimizing cross-contamination in the kitchen. When raw foods, especially meats, come into contact with utensils, surfaces, or equipment, they can carry harmful pathogens that pose serious health risks if transferred to ready-to-eat foods. By using distinct utensils for raw and cooked items, you create a barrier that helps ensure that harmful bacteria from raw foods do not contaminate cooked or raw foods that are safe to eat. This practice is a foundational aspect of food safety and sanitation, significantly reducing the risk of foodborne illnesses.

The other options would lead to increased risk. Using the same cutting board for all foods could allow bacteria from raw items to contaminate cooked foods. Storing all foods together risks direct contact and cross-contamination during storage. Cleaning utensils only when needed may not ensure that harmful bacteria are effectively removed before the next use, further compromising food safety.