In Navy galleys, what must be done to prevent cross-contamination?

Using separate utensils and cutting boards for raw and cooked foods is essential in maintaining food safety and preventing cross-contamination. When preparing meals, raw foods, especially meats, can harbor harmful bacteria that, if transferred to cooked foods or ready-to-eat items, pose a significant risk of foodborne illnesses. By designating specific utensils and cutting boards for raw and cooked foods, you create a physical barrier that reduces the likelihood of cross-contact and ensures a safer food preparation environment.

The other options provided do not address cross-contamination effectively; marinating meats does not prevent bacterial transfer during preparation, cooking all foods to the same temperature may not ensure that all ingredients reach a safe level of doneness, and storing raw foods above cooked foods directly contradicts safe food handling practices as it increases the risk of drips or splashes contaminating the cooked items below. Thus, utilizing separate utensils and cutting boards is a fundamental practice for maintaining hygiene and safety in food preparation and service.