What is a common practice to ensure food safety when preparing meals?

Using separate cutting boards for raw and cooked foods is a crucial practice for ensuring food safety during meal preparation. This method helps to prevent cross-contamination, which occurs when harmful bacteria from raw foods, such as meat or poultry, transfer to cooked foods that are ready to eat. By utilizing distinct cutting boards, one can effectively limit the risk of foodborne illnesses caused by such bacteria.

For instance, after cutting raw chicken on one board, if that same board is used for slicing vegetables for a salad without being properly cleaned, the vegetables could become contaminated. Separate cutting boards also help to ensure that allergens, like nuts or gluten, do not mix with other foods, protecting guests with dietary restrictions. Implementing this practice is fundamental for maintaining high hygiene and food safety standards in any kitchen setting.