What method is effective for preventing cross-contamination?

Using separate cutting boards for raw and cooked foods is an effective method for preventing cross-contamination because it helps to keep harmful bacteria that may be present on raw foods, such as raw meat, separate from foods that are ready to eat. When raw foods are prepared on the same surfaces or with the same utensils as cooked foods, there’s a risk that harmful pathogens can transfer from the raw to the cooked items, which can lead to foodborne illnesses.

Employing separate cutting boards allows for a clear distinction between what has been cooked and what is still raw, minimizing the opportunity for cross-contact of potential germs. It’s a best practice to designate specific cutting boards based on the type of food being prepared (for example, one for meats, one for vegetables, and another for cooked foods) to ensure safety in food preparation. This practice is widely recommended in food safety guidelines and can significantly reduce the risk of contamination in both home and commercial kitchens.