Which of the following practices is essential for food safety during preparation?

Using separate utensils for each type of food is essential for food safety during preparation. This practice helps prevent cross-contamination, which occurs when harmful bacteria or allergens from one type of food come into contact with another. For example, if utensils used for raw meat are also used for vegetables without proper cleaning, there is a significant risk of transferring pathogens that can lead to foodborne illnesses. By ensuring that different utensils are used for each food type, the integrity of the food is maintained, and the safety of the food being prepared is protected.

The other practices mentioned pose risks to food safety. Cleaning equipment only when finished using them can lead to the buildup of bacteria on equipment that is used multiple times during food preparation. Storing food at room temperature may allow bacteria to proliferate, creating a hazardous environment for food that should be kept either refrigerated or at safe temperatures. Failing to wash hands before food contact increases the likelihood of transferring pathogens from hands to food, further compromising food safety.