Which practice can help reduce the risk of cross-contamination in food handling?

Washing hands frequently is a vital practice that significantly reduces the risk of cross-contamination in food handling. Proper handwashing removes bacteria, viruses, and other pathogens that can be transferred to food from the hands. This action ensures that any contaminants are eliminated before handling food items, thereby minimizing the chances of these harmful substances being introduced into food preparation areas.

When hands are not washed properly, pathogens from raw foods, surfaces, or even from the environment can easily contaminate ready-to-eat foods or utensils, leading to foodborne illnesses. Frequent handwashing, especially after handling raw meats, poultry, or seafood, as well as after using the restroom, is essential for maintaining food safety.

In contrast, other practices listed would not effectively reduce cross-contamination. For instance, using the same cutting board for all foods can facilitate the transfer of harmful bacteria from raw foods to those that are ready to eat. Serving food directly from the original packaging may prevent contamination from kitchen surfaces, but it does not address hand hygiene concerns. Thawing meat at room temperature poses risks of bacterial growth, as the outer layers of the meat may reach temperature zones that promote bacteria before the inside is thawed.