Which action is critical for preventing cross-contamination?

Wearing gloves while handling food is a critical practice for preventing cross-contamination because it creates a barrier between hands and food. When food handlers wear gloves, they reduce the risk of transferring harmful pathogens from their hands to food items. This is particularly important when handling ready-to-eat foods, which do not require further cooking to destroy any contaminants.

It's important to note that gloves must be changed frequently, especially when switching between different types of food, such as raw meats and ready-to-eat foods, to maintain their effectiveness in preventing cross-contamination. Additionally, while gloves provide an extra layer of protection, they should not replace proper handwashing practices, which are also essential for food safety.

In contrast, using the same cutting board for raw and cooked foods can lead to cross-contamination, as bacteria from raw foods can transfer to cooked items. Storing food in airtight containers helps maintain freshness and prevent spoilage but may not necessarily prevent cross-contamination unless raw and cooked foods are appropriately separated. Cleaning surfaces with just soap may not effectively eliminate all harmful pathogens unless proper sanitation methods are employed, such as using an appropriate disinfectant.