Which practice is essential for preventing cross-contamination?

Using color-coded cutting boards is a critical practice for preventing cross-contamination because it helps ensure that different food types are prepared with dedicated utensils and surfaces, reducing the risk of harmful bacteria transferring between them. For instance, if a cutting board is designated for raw meat, it can be easily identified, and food workers can avoid using it for ready-to-eat foods like vegetables or bread. This visual cue supports food safety by minimizing the chance that pathogens from raw meats will contaminate foods that won’t be cooked before serving.

Color-coding cutting boards is particularly beneficial in a busy kitchen where many different food items are being prepared simultaneously. It simplifies compliance with food safety practices, making it easier for kitchen staff to follow protocols and maintain hygiene standards.