What should employees do to prevent cross-contamination during food preparation?

Using separate cutting boards for raw meats and ready-to-eat foods is a critical practice for preventing cross-contamination. This measure helps to ensure that harmful pathogens from raw meat do not come into contact with foods that are ready to eat, which could lead to foodborne illnesses. Each food type can harbor different bacteria; for example, raw meats may contain Salmonella or E. coli, while ready-to-eat foods are not subjected to further cooking that would kill such pathogens.

Implementing the use of designated cutting boards for different food categories minimizes the risk of transferring these pathogens from one food type to another. This practice is part of a broader set of food safety protocols that help maintain a safe kitchen environment and protect consumer health.

While washing hands frequently, cooking foods thoroughly, and covering foods are all important food safety practices, they do not specifically address the risks associated with cross-contamination in the same direct manner as using separate cutting boards does.