What is the main focus of biological contamination practices?

Thoroughly cleaning items exposed to raw meat is essential in preventing biological contamination because raw meat can harbor harmful pathogens such as bacteria, viruses, and parasites. These microorganisms can survive on surfaces, utensils, and equipment, potentially leading to foodborne illnesses. By ensuring that all items that have come into contact with raw meat are cleaned and sanitized properly, the risk of cross-contamination with ready-to-eat foods is significantly reduced. This practice is a key component of food safety, helping to protect consumers from diseases that can arise from improper handling of food, particularly from pathogens associated with raw meat.

The other options do not align with effective biological contamination practices. For instance, using the same utensils for all foods can lead to cross-contamination. Leaving food items unrefrigerated increases the risk of pathogen growth, and minimizing food storage time, while important, does not directly address cleaning practices related to raw meat. Thus, the practice of thoroughly cleaning items exposed to raw meat stands out as the primary focus of biological contamination prevention.