What can help in reducing the risk of cross-contamination in food service establishments?

Using separate cutting boards for raw and cooked foods significantly reduces the risk of cross-contamination, which is a major concern in food safety. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, potentially leading to foodborne illnesses. By designating specific cutting boards for raw meats, poultry, seafood, and separate ones for cooked or ready-to-eat foods, you create a physical barrier that prevents these pathogens from contaminating cooked foods. This practice is widely recognized as a critical control measure in food safety protocols and is essential for maintaining a safe food preparation environment.

The other choices, while they may have their own merits, do not directly address the immediate risk of cross-contamination in the same targeted way.