Which food handling practice helps minimize the risk of cross-contamination?

Storing raw and cooked foods separately is essential to minimize the risk of cross-contamination. This practice ensures that pathogens and contaminants present in raw foods, such as meats or seafood, do not come into contact with foods that are ready to eat or have been cooked. For example, if raw chicken is stored above cooked vegetables in a refrigerator, juices from the chicken could drip onto the vegetables, leading to potential foodborne illnesses. By keeping these foods separate, the risk of harmful bacteria spreading from raw products to cooked or ready-to-eat items is significantly reduced, thus enhancing food safety in any kitchen environment.