How can staff reduce the risk of cross-contamination?

Using separate cutting boards for raw and cooked foods is crucial in reducing the risk of cross-contamination. Raw foods, especially meats, can harbor harmful bacteria that, if transferred to cooked foods or ready-to-eat items, can lead to foodborne illnesses. By designating specific cutting boards for different types of food, staff can ensure that pathogens are not transferred, thereby maintaining food safety.

This practice is particularly effective because it minimizes the potential for cross-contact between raw produce or meat and the cooked or ready-to-eat food items. Color-coded cutting boards can further enhance this method, providing a visual cue that helps staff remember which boards correspond to which food types. This simple yet effective strategy plays an essential role in safe food preparation practices in any food service establishment.