Which of the following practices helps prevent cross-contamination?

Keeping raw and cooked foods separate is essential in preventing cross-contamination. This practice helps ensure that harmful bacteria from raw foods, particularly meats and seafood, do not contaminate ready-to-eat foods, which could lead to foodborne illnesses. By storing these types of foods separately, whether in the refrigerator or during meal preparation, the risk of contamination is significantly reduced. This principle is a fundamental aspect of food safety, promoting a safer cooking environment and healthier eating practices.

The other practices mentioned would not effectively contribute to preventing cross-contamination. For instance, using the same cutting board for meats and vegetables can transfer bacteria from raw meat to vegetables, which may not be cooked before consumption. Washing hands after touching food is essential for hygiene but does not directly address the separation of food types during storage and preparation. Lastly, using unclean utensils for different food items poses a clear risk, as it can transfer pathogens from one food item to another.