Which of these practices can help prevent cross-contamination in food preparation?

Washing hands after touching raw meat is an essential practice in preventing cross-contamination during food preparation. This action helps eliminate harmful bacteria and pathogens that may be present on raw meat. When food handlers wash their hands properly, they significantly reduce the risk of transferring these contaminants to other foods, surfaces, or utensils that are involved in the preparation process.

Handwashing is particularly important after handling raw meat, seafood, or poultry, as these foods are often carriers of bacteria such as Salmonella and E. coli. By ensuring that hands are clean before proceeding to handle other food items, food handlers maintain a safer kitchen environment and minimize the risk of foodborne illnesses. This practice emphasizes the importance of hygiene in food safety protocols, making it a critical step in the food preparation process.