Which of the following is NOT a step one can take to prevent food borne illnesses?

Using the same knife for all meats can spread harmful germs from one food to another, especially if the knife is not washed between uses. Cooking food to the proper temperature, refrigerating it within two hours, and separating ready-to-eat food from raw food all help prevent foodborne illness. The choice that is NOT a safe prevention step is cutting all meats with the same knife.

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