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The best way to prevent cross-contamination is to clean and sanitize equipment and utensils. This practice ensures that any harmful bacteria or allergens that may be present on one surface do not transfer to another food item, which is crucial for maintaining food safety. Frequent cleaning and sanitization create a safe environment where the risk of contamination is minimized, particularly in settings like a restaurant where multiple food items and utensils are used frequently.

While cooking food to the correct temperatures, freezing foods promptly, and refrigerating foods under 40°F are all important food safety practices, they primarily address different aspects of food handling. Correct cooking temperatures ensure food is safe to eat, freezing helps prevent spoilage, and refrigeration slows down bacteria growth. However, without proper cleaning and sanitization of utensils and surfaces, there remains a significant risk of cross-contamination occurring at any stage of food preparation.