Which practice helps to reduce the risk of cross-contamination in a kitchen?

Using separate utensils for raw and cooked foods is crucial in reducing the risk of cross-contamination in a kitchen. This practice prevents harmful bacteria that may be present on raw foods, such as poultry and meats, from transferring to foods that are ready to eat, which can cause foodborne illnesses. By employing distinct utensils for handling these different food types, you create a physical barrier that minimizes the opportunity for pathogens to spread.

In a safe food preparation environment, it's recommended to use designated cutting boards, knives, and other tools for raw and cooked items. This measure, along with other practices such as proper hygiene and cleaning protocols, significantly contributes to maintaining a safe kitchen environment and protecting public health.