What practice should be employed to avoid cross-contamination?

Using separate cutting boards for raw and cooked foods is essential in preventing cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, which can lead to foodborne illnesses. By designating specific cutting boards for different types of food, such as one for raw meats and another for vegetables or cooked foods, you minimize the risk of these harmful pathogens mixing and contaminating safe food items. This practice is a crucial aspect of food safety that helps ensure that food served to customers is safe to eat.

In contrast, using one cutting board for all food types increases the risk of cross-contamination, as pathogens from raw food can contaminate ready-to-eat items. Cleaning surfaces only once a day may not be frequent enough to eliminate bacteria that can accumulate throughout food preparation. Storing raw and cooked foods in the same container is particularly dangerous, as juices from raw foods can leak and contaminate the cooked foods. These practices highlight the importance of proper sanitation and food handling techniques in a kitchen environment.