Which practice is critical to avoid cross-contamination?

Cleaning work surfaces between tasks is essential to avoid cross-contamination because it ensures that harmful bacteria or allergens from one food type do not transfer to another. For example, if you prepare raw meat on a surface and then use that same surface for vegetables without cleaning, pathogens from the meat can contaminate the vegetables. This practice helps maintain a safe food preparation environment, protecting consumers from foodborne illnesses.

In food safety, cross-contamination can occur through direct contact with surfaces, utensils, or hands that have not been properly cleaned. By consistently cleaning work surfaces, you minimize the risk of spreading bacteria and ensure that different types of food, particularly those that require different handling precautions, remain safe to consume. This practice is a fundamental aspect of hygiene in food preparation that supports overall health and safety in food service settings.