What hazard is being avoided by using different cutting boards for raw chicken and vegetables?

Using different cutting boards for raw chicken and vegetables is a crucial practice to avoid cross-contamination. Cross-contamination occurs when harmful pathogens from raw foods transfer to foods that are ready to be eaten, which can lead to foodborne illnesses. Raw chicken often harbors harmful bacteria like Salmonella or Campylobacter that can contaminate any other food item if they come into contact with the same cutting board.

By utilizing separate cutting boards, one for raw chicken and another for vegetables, the risk of these pathogens transferring from the chicken to the vegetables is significantly minimized. This practice is essential in maintaining food safety and protecting consumers from potential health risks associated with consuming contaminated food.

In contrast, while biological hazards relate to bacteria and viruses that could contaminate food, or physical hazards involve issues like foreign objects in food, the specific action of using different cutting boards directly addresses the issue of cross-contamination, reinforcing the importance of separation within food preparation practices.