What is the best method for handling raw meat to prevent contamination?

Using separate cutting boards for raw meat is the best method for preventing contamination. This practice is crucial in food safety because it reduces the risk of cross-contamination—the transfer of harmful bacteria from raw meat to other foods. By designating specific cutting boards for raw meat, you create a barrier that prevents pathogens like Salmonella and E. coli from spreading to ready-to-eat foods, which can lead to foodborne illnesses.

Employing separate cutting boards also highlights the importance of maintaining proper food storage and preparation protocols. While washing hands before handling food is an essential practice for overall hygiene and can reduce the risk of contaminating food, it does not address the physical separation of raw and cooked or ready-to-eat foods. Keeping raw meat at room temperature is unsafe, as it encourages the growth of bacteria. Mixing raw meat with prepared foods can be extremely hazardous, as it directly introduces pathogens into food that is meant to be consumed without further cooking. Thus, using separate cutting boards is a foundational practice in sanitation and food safety.