Which practice should food handlers adopt to minimize contamination risks?

Using separate utensils for raw and cooked foods is crucial to minimizing contamination risks in food handling. This practice helps prevent cross-contamination, which occurs when harmful bacteria from raw foods, particularly raw meat, poultry, or seafood, transfer to foods that are ready to be served or consumed. By using dedicated utensils for raw and cooked items, food handlers can significantly reduce the risk of spreading pathogens that can lead to foodborne illnesses.

Employing separate utensils includes using different cutting boards, knives, and other tools designated solely for raw ingredients. This separation protects the integrity of cooked foods and ensures that they remain safe for consumption. Consequently, maintaining strict procedures regarding utensil usage is essential to safeguarding public health in food establishments.