In food safety and hygiene, cross contamination between raw and cooked foods is a major cause of foodborne illness. Which of the following practices is the best way to prevent cross contamination in a kitchen?

Introduction / Context:
Cross contamination occurs when harmful microorganisms such as bacteria are transferred from one food item or surface to another, especially from raw foods to ready to eat foods. It is a leading cause of foodborne illness in homes, restaurants, and food industries. Food safety guidelines emphasise simple hygienic practices that can significantly reduce this risk. This question asks which specific practice is most effective in preventing cross contamination in a kitchen setting.

Given Data / Assumptions:

• The focus is on prevention of cross contamination, not on general cooking quality.
• Options describe different kitchen practices such as using separate utensils, cooking at high temperature, storage habits, seasoning, and reheating.
• We assume a typical household or commercial kitchen environment.
• We also assume familiarity with basic food hygiene recommendations.

Concept / Approach:
Cross contamination typically happens when raw meats, poultry, seafood, or unwashed vegetables come into contact with cooked foods, ready to eat items, or clean surfaces. Germs can be transferred via cutting boards, knives, hands, or cloths. The most direct strategy to prevent such transfer is to keep raw and cooked foods physically separated and to use separate utensils and chopping boards for them. While cooking food thoroughly kills many microorganisms, it does not stop cross contamination that happens after cooking. Similarly, adding spices or repeatedly reheating food does not prevent the initial transfer of bacteria from raw to ready to eat food. Therefore, the best preventive practice listed is the use of separate boards and utensils for raw and cooked foods.

Step-by-Step Solution:
Step 1: Define cross contamination as the transfer of harmful microorganisms from raw foods or contaminated surfaces to ready to eat or cooked foods. Step 2: Identify common routes of transfer, such as knives, cutting boards, hands, and cloths used for both raw and cooked items. Step 3: Recognise that the most effective way to break this chain is to physically separate tools and surfaces used for raw foods from those used for cooked foods. Step 4: Evaluate each option and see which one directly addresses this separation. Step 5: Conclude that using separate chopping boards and utensils for raw and cooked foods is the most accurate and targeted measure to prevent cross contamination.

Verification / Alternative check:
Food safety authorities and hygiene training materials consistently recommend colour coded or clearly labelled chopping boards and knives for raw meats, raw vegetables, and ready to eat foods. They stress that this practice reduces the risk of raw meat juices contaminating salads, breads, or cooked dishes. While correct cooking temperature is essential for killing germs present in raw food, it does not protect foods that become contaminated again after cooking. Therefore, official guidelines strongly support the idea that separate utensils and surfaces for raw and cooked foods are central to cross contamination prevention.

Why Other Options Are Wrong:
Option B: Cooking foods at very high temperatures may kill bacteria in that particular dish but does not prevent cross contamination that can occur after cooking via shared utensils or surfaces. Option C: Storing all foods together in the same refrigerator compartment can actually promote cross contamination if raw meat juices drip onto ready to eat foods. Option D: Adding salt and spices affects flavour but does not reliably kill harmful microorganisms or prevent their transfer between foods. Option E: Reheating leftovers multiple times may unevenly heat food and does not stop the initial transfer of bacteria; it can also encourage bacterial growth if food is kept in the danger temperature zone.

Common Pitfalls:
Many people wrongly believe that as long as food is eventually cooked or reheated, hygiene steps in the preparation process do not matter. Others think that strong spices, salt, or refrigeration alone make food safe. These beliefs can lead to unsafe habits like using the same cutting board for raw chicken and salad vegetables. To avoid such mistakes, remember that preventing the transfer of germs in the first place is easier and safer than trying to kill them later. Using separate chopping boards and utensils for raw and cooked foods is a simple yet powerful step in safe food handling.

Final Answer:
Cross contamination in a kitchen is best prevented by using separate chopping boards and utensils for raw and cooked foods.