What is a critical step in preventing cross-contamination in a food service establishment?

Separating raw and cooked foods is a critical step in preventing cross-contamination in a food service establishment. This practice is essential because raw foods, especially meats and seafood, may carry harmful pathogens that can cause foodborne illnesses. When raw foods are stored or handled alongside cooked foods or ready-to-eat foods, there is a significant risk that these harmful bacteria can transfer to the cooked items, compromising food safety.

By keeping raw and cooked foods separate, you minimize the chance of cross-contamination. This can be achieved through various means, such as using different cutting boards and utensils for raw and cooked items, and storing them in separate containers and areas in the refrigerator. Proper separation helps maintain the safety and quality of the food served to customers, ensuring that health risks are reduced in the food service environment.