What is a key practice to avoid when handling different types of food?

Avoiding cross-contamination when handling different types of food is vital for food safety. Cross-contamination occurs when harmful microorganisms are transferred from one food item to another, which can happen through direct contact or shared utensils, surfaces, or equipment. Preventing cross-contamination is essential in reducing the risk of foodborne illnesses, as raw foods—particularly meats—often harbor pathogens that can contaminate ready-to-eat foods if they come into contact.

This principle emphasizes the importance of keeping raw and cooked foods separate, as well as using distinct utensils and cutting boards for different food types. Proper training and practices around this concept help ensure that food handlers maintain a safe environment in food preparation areas. In contrast, the other options, while they also describe unsafe practices, focus on specific scenarios of food safety violations that are encompassed by the broader principle of cross-contamination.