What is one of the primary ways to prevent cross-contamination when handling food?

Using separate cutting boards for different food types is a fundamental practice in preventing cross-contamination. Each type of food, especially raw meats, vegetables, and ready-to-eat items, can introduce harmful bacteria that may transfer from one food to another if prepared on the same surface. By designating specific cutting boards for different food categories—such as color-coding them for meat, vegetables, and cooked foods—staff can significantly reduce the risk of pathogens spreading, which is crucial for maintaining food safety in a restaurant environment.

This method allows for a clear visual reminder of best practices and helps ensure that each type of food is prepared safely, minimizing the potential for foodborne illnesses.