Which of the following is not a step one can take to prevent foodborne illnesses a: cooking foods to an appropriate temperature. b: refrigerating food within two hours of preparation. c: cutting all meets with the same knife. d: keeping ready to eat food separate from raw food

. D: keeping ready to eat food separate from raw food

The answer is actually C because if you mix raw food with prepared food you have completely devoided the purpose of separating them in the first place whereas in C if you use a knife on cooked food that you used on raw food you are transferring the food borne illnesses from the raw food to the prepared food