Which practice helps prevent cross-contamination in the kitchen?

Using separate cutting boards for meats and vegetables is a fundamental practice in food safety that significantly reduces the risk of cross-contamination. Cross-contamination occurs when harmful bacteria from raw foods, particularly meats, transfer to other foods that are ready to eat, such as vegetables or fruits. By using distinct cutting boards, one for raw meats and another for vegetables, any pathogens that may be present on the surface of the raw meat are contained and do not contaminate the vegetables being prepared. This strategy is widely recognized and recommended by food safety guidelines to help ensure safe food handling and preparation practices in the kitchen.

Other practices, while they might seem relevant, do not effectively mitigate the risk of cross-contamination as efficiently as using separate cutting boards. For instance, washing produce with soap is not recommended, as soap residue can cause food contamination. Additionally, using the same knife for all foods can inadvertently transfer bacteria from raw meat to ready-to-eat foods, which defeats the purpose of food safety. Lastly, storing raw meats above ready-to-eat foods is dangerous because any drips or spills can contaminate those foods.