What is one method to prevent cross-contamination during food handling?

Using separate cutting boards is an effective method to prevent cross-contamination during food handling because it creates a physical barrier between different types of food, particularly raw and cooked foods. By designating specific cutting boards for different food categories—such as one for raw meats and another for vegetables or cooked foods—you're significantly reducing the chance that harmful bacteria or allergens from one type of food will transfer to another. This practice is particularly important in preventing foodborne illnesses, as certain foods, like raw meats, can harbor pathogens that can contaminate others.

In contrast, while freezing foods before preparation can kill some bacteria, it’s not a reliably preventative measure in the context of cross-contamination during the actual preparation of food. Washing hands only occasionally does not provide adequate sanitation; regular handwashing is crucial to minimize the transfer of germs. Cooking food at low temperatures might not effectively kill pathogens, making it less relevant to the active prevention of cross-contamination that occurs during food handling processes.