What should food workers do to prevent cross-contamination?

Using separate cutting boards for raw meat and ready-to-eat foods is an essential practice in preventing cross-contamination. Raw meat can harbor harmful bacteria that, if transferred to ready-to-eat foods, can lead to foodborne illnesses. By designating specific boards for different types of food, food workers effectively reduce the risk of bacteria spreading from one food item to another. This practice is aligned with food safety guidelines that emphasize the importance of maintaining a clean and safe food preparation environment.

Using the same cutting board for all foods exposes ready-to-eat items to bacteria from raw meat, increasing the risk of contamination. Letting food rest after cutting does not address the risk of cross-contamination, as it does not mitigate the potential transfer of pathogens from surfaces or utensils. Similarly, while cutting all vegetables first before handling meat may reduce risk, it is not as effective as using separate cutting boards specifically designated for different food types. Therefore, utilizing separate cutting boards is the most robust method to ensure safety and maintain food integrity during preparation.