What method is most effective for reducing cross-contamination in the kitchen?

Separating raw and cooked foods is the most effective method for reducing cross-contamination in the kitchen because it prevents harmful bacteria and pathogens present in raw foods, such as meats and seafood, from coming into contact with foods that are ready to eat. By maintaining physical separation, you significantly reduce the risk of transferring contaminants that can cause foodborne illnesses.

Using the same cutting board for all foods can lead to cross-contamination, as bacteria from raw products can transfer to cooked or ready-to-eat items. Washing hands frequently is important for overall hygiene and helps limit the spread of pathogens on hands; however, it does not address the direct transfer of contaminants between different food types. Cooking food at a high temperature is effective for killing microbes but does not prevent cross-contamination from occurring before the cooking process. Therefore, separating raw and cooked foods is crucial for maintaining food safety in the kitchen.