How can cross-contamination be prevented?

Using separate cutting boards and utensils for raw and cooked foods is essential for preventing cross-contamination. Raw foods, particularly meats, can harbor harmful bacteria that can transfer to other foods if they come into contact with the same cutting surfaces or utensils. By designating specific cutting boards for raw ingredients and others for cooked or ready-to-eat foods, you significantly reduce the risk of pathogens spreading, which is a critical component of food safety.

While washing hands more frequently, cooking foods at high temperatures, and using the same cutting boards for all foods may contribute to food safety, they do not specifically address the issue of preventing cross-contamination in the same effective way as using separate equipment. Hence, the focus on segregation of utensils and surfaces stands out as the most effective practice in this context for maintaining safe food handling and protecting against foodborne illnesses.