What is the best way to minimize the risk of cross-contamination in food preparation?

Using separate cutting boards for raw and cooked foods is the best way to minimize the risk of cross-contamination in food preparation. This practice helps to ensure that harmful pathogens, which may be present on raw foods like meat and poultry, do not contaminate ready-to-eat foods. By designating separate cutting boards, food handlers can effectively prevent the transfer of bacteria and chemicals from raw ingredients to foods that will be consumed without further cooking, thus protecting the health of consumers.

This method is a critical part of food safety practices, as cross-contamination is a primary cause of foodborne illnesses. When separate cutting boards are used, it becomes easier to maintain a clean and safe food preparation area, contributing significantly to overall food safety in the kitchen.