What common mistake increases the risk of cross-contamination during food handling?

Using the same cutting boards for raw meat and vegetables significantly increases the risk of cross-contamination during food handling. When different types of food are prepared on the same surface without proper sanitation, harmful bacteria from raw meat can transfer to vegetables or other ready-to-eat foods. This can lead to foodborne illnesses, as the bacteria may not be eliminated when the vegetables are consumed raw or are not cooked thereafter.

In contrast, using separate utensils for different food types is a best practice for maintaining food safety. Similarly, not sealing food items properly for storage and failing to use gloves while cooking can pose risks, but they do not directly relate to the immediate risk of cross-contaminating surfaces where food is being prepared. Therefore, the use of separate cutting boards is essential to eliminate the cross-contamination risk between raw meats and other foods, which is why this option is the most critical in the context of preventing foodborne illness.