Which of the following can help prevent cross-contamination in food preparation?

Keeping raw and cooked foods separate is an essential practice for preventing cross-contamination during food preparation. This method helps to minimize the risk of harmful bacteria from raw foods, such as meat and seafood, transferring to cooked foods, which are generally ready to eat. Raw foods can harbor pathogens that, if they come into contact with foods that will be consumed without further cooking, can lead to foodborne illnesses. By maintaining separation, such as using different containers, utensils, or preparation areas, you can significantly reduce the likelihood of this harmful transfer.

The other options do not adhere to safe food handling practices, as using the same cutting board for meats and vegetables can facilitate cross-contamination. Washing hands only occasionally fails to maintain adequate hygiene, which is critical in preventing the spread of bacteria. Lastly, storing food at room temperature can promote the growth of pathogens, potentially making any food unsafe to consume.