What practice is crucial for preventing cross-contamination in a kitchen?

Washing hands frequently is essential for preventing cross-contamination in a kitchen because it is a primary method of reducing the transfer of harmful pathogens from one surface or food item to another. When food handlers wash their hands properly and at appropriate times, such as after handling raw meats or using the restroom, they significantly reduce the risk of contaminating ready-to-eat foods with bacteria or viruses that may be present on their hands.

This practice is part of good personal hygiene in food safety, as hands can easily harbor allergens, pathogens, and other contaminants. Frequent handwashing creates a critical barrier that helps maintain food safety and protect consumer health, making it a key practice in any food preparation environment.