Which practice is important to prevent cross-contamination?

Using separate cutting boards for different foods is crucial in preventing cross-contamination because it helps to minimize the risk of harmful microorganisms transferring from one type of food to another. Different food items, especially raw meats, poultry, seafood, and produce, can carry distinct pathogens. By using designated cutting boards—for example, one for raw meat and another for vegetables—a food service operation can significantly reduce the likelihood of these pathogens contaminating ready-to-eat foods.

Cross-contamination can lead to foodborne illnesses, which is why maintaining strict segregation in food preparation is vital. This practice supports food safety protocols by ensuring that the surfaces used to prepare various food items do not inadvertently share bacteria or allergens that could compromise public health.

In contrast, practices such as storing different food types together, leaving food uncovered, or washing hands only once a day fail to appropriately mitigate the risk of cross-contamination and can lead to serious health risks.