Which of the following is an effective way to prevent cross-contamination in food service?

Using separate utensils for raw and cooked foods is an effective way to prevent cross-contamination in food service. This practice is crucial in maintaining food safety, as raw foods, especially meats, may harbor harmful bacteria that can contaminate ready-to-eat foods if utensils are shared. By using distinct utensils for raw and cooked items, operators significantly reduce the risk of transferring pathogens that could lead to foodborne illnesses.

This method not only includes using separate cutting boards and knives but can extend to other tools such as tongs and containers. The diligent application of this practice is integral to establishing a safe food preparation environment, particularly in settings with high food handling volumes, such as restaurants and catering services. Additionally, this approach aligns with general food safety guidelines and protocols designed to protect consumer health.