Which of the following is NOT a step one can take to prevent food borne illnesses?

A.
cooking foods to an appropriate temperature
B.
refrigerating food within two hours of preparation
C.
cutting all meats with the same knife
D.
keeping ready-to-eat food separate from raw food

Refrigerating foods within a few hours after cooking also helps keep foods from pathogen contaminants. Low temperature prevents the growth of pathogens.

Cross-contamination can be prevented by keeping read-to-eat foods away from raw foods.

More on prevention of food-borne illnesses can be found here: https://brainly.com/question/4637630

Which of the following is NOT a step one can take to prevent food borne illnesses? A. cooking foods to an appropriate temperature B. refrigerating food within two hours of preparation C. cutting all meats with the same knife D. keeping ready-to-eat food separate from raw food

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Prevention of Food-borne illnesses

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Which of the following is NOT a step one can take to prevent food borne illnesses?

A.
cooking foods to an appropriate temperature
B.
refrigerating food within two hours of preparation
C.
cutting all meats with the same knife
D.
keeping ready-to-eat food separate from raw food