How can food workers effectively manage the risk of cross-contamination?

Using gloves and separate tools for raw and cooked foods is crucial in effectively managing the risk of cross-contamination. This approach helps prevent harmful microorganisms that may be present in raw foods, such as poultry or seafood, from coming into contact with cooked foods that are ready to be served. Each type of food should have its designated utensils, such as cutting boards and knives, to avoid any overlap. Wearing gloves serves as an additional barrier that minimizes direct contact with food, further reducing the risk of transferring pathogens.

When food workers adhere to this practice, they help ensure food safety, which is essential for protecting customers from foodborne illnesses. This method promotes proper hygiene and reflects an understanding of the importance of separating different categories of food during preparation.