What is one effective method to prevent contamination from utensils?

Using separate cutting boards for raw and cooked foods is an effective method to prevent contamination from utensils. This practice is essential in food safety because raw foods, especially meats, can harbor harmful bacteria that can transfer to cooked foods if the same cutting board is used without proper cleaning. By allocating distinct cutting boards for raw and cooked products, the risk of cross-contamination is significantly reduced.

This separation helps in maintaining safe food handling environments, allowing for the safe preparation of meals without the introduction of pathogens that could lead to foodborne illnesses. The emphasis on color-coded boards for specific food types can further enhance this safety measure, making it easier to remember which board to use for each type of food.

The other options do not provide the same level of safety. Using the same cutting board for everything can easily lead to cross-contamination. Rinsing utensils with only hot water may not adequately remove harmful bacteria, and avoiding utensil use altogether is impractical and could compromise food preparation standards.