Which of the following is NOT a method to avoid cross-contamination?

Storing raw meat above ready-to-eat foods is indeed a method that promotes cross-contamination, making it incorrect in the context of preventing it. Cross-contamination occurs when harmful bacteria or allergens spread from one surface or food item to another, and storing raw meat above ready-to-eat foods increases the risk of juices from the raw meat dripping onto the foods that are ready to be consumed.

On the other hand, the other methods listed are effective practices to minimize the risk of cross-contamination. Color coding utensils helps ensure that tools used for raw meat remain separate from those used for ready-to-eat items, thereby reducing the chances of transferring bacteria from one to the other. Cooking food to the correct temperature is crucial because it kills harmful pathogens that could cause foodborne illnesses, thus eliminating a source of contamination rather than transferring one. Using separate cutting boards for raw and cooked foods also establishes a physical barrier between different food types, which is essential for safe food handling.

Thus, the correct choice highlights an unsafe practice, while the other options reflect appropriate methods to maintain food safety and prevent cross-contamination in a food service environment.