What is essential to prevent cross-contamination?

Using different cutting boards for raw and cooked foods is essential to prevent cross-contamination because it minimizes the risk of harmful pathogens transferring from raw foods, such as meat or fish, to ready-to-eat foods, which could lead to foodborne illnesses. Different food types can carry bacteria that may not be destroyed by cooking if they come into contact with cooked items. By maintaining separate cutting boards for different food categories, you ensure that the surfaces are not a source of contamination, thereby promoting food safety and hygiene in the kitchen.

The importance of this practice is underscored by the understanding of how pathogens can survive on surfaces and the ease with which they can be transferred during food preparation. Utilizing dedicated equipment for raw and cooked food items is a foundational principle in food safety protocols and training.