Which method is best for preventing cross-contamination?

Keeping raw and cooked foods separate is the best method for preventing cross-contamination. This practice ensures that harmful bacteria, often found in raw foods like meat, poultry, and fish, do not come into contact with ready-to-eat foods that will not be cooked again. By maintaining this separation, you reduce the risk of foodborne illness significantly.

For instance, if raw chicken is cut on the same cutting board as fresh vegetables without proper cleaning in between, any bacteria present can easily transfer to the vegetables which would then be consumed without further cooking. This method also involves utilizing different utensils, containers, or storage areas for raw and cooked foods, thus reinforcing the barrier against cross-contamination.

While the other options can contribute to food safety, they do not address the specific risk of cross-contamination as effectively. Using the same cutting board for all food can lead to direct contact between raw and cooked items. Cooking all food to the same temperature refers more to ensuring proper cooking rather than prevention of cross-contact. Utilizing only plastic utensils does not significantly impact cross-contamination risks compared to the consequences of mixing raw and cooked foods.