Which food safety principle involves separating raw and cooked foods?

The principle of separating raw and cooked foods is fundamentally tied to preventing cross-contamination, which is critical in maintaining food safety. Cross-contamination occurs when harmful microorganisms from raw foods, such as raw meat or eggs, come into contact with ready-to-eat foods, potentially leading to foodborne illnesses. By ensuring raw and cooked foods are kept separate, it minimizes the risk of these pathogens transferring from one food item to another.

This practice is not limited to just physical separation in storage but extends to various stages of food handling, including preparation and serving. Properly utilizing separate cutting boards, utensils, and storage containers for raw and cooked foods is vital in effectively applying this principle.

In contrast, the other options address different aspects of food safety. Food preservation focuses on methods to extend the shelf life of foods, while quality control is concerned with maintaining the desired standards of food products. Food labeling relates to providing consumers with necessary information regarding ingredients, allergens, and other relevant food details. While all these principles are important for overall food safety, they do not specifically emphasize the critical need for separation to prevent cross-contamination.