How can cross-contamination be effectively prevented in the kitchen?

Using separate cutting boards for raw meat and ready-to-eat foods is essential for preventing cross-contamination in the kitchen. Raw meat can harbor harmful bacteria such as Salmonella and E. coli, which can easily transfer to other foods if the same cutting board is used for both. By designating specific cutting boards for raw meats and others for ready-to-eat items, such as vegetables and cooked foods, the risk of spreading pathogens is significantly lowered. This practice allows for safer food handling and preparation, ensuring that meals served to customers are safe to eat.

The other options do not align with safe food handling practices. For example, using the same cutting boards for all food increases the risk of cross-contamination. Washing cutting boards less frequently can lead to the accumulation of harmful bacteria, and storing raw meat above cooked foods poses a serious risk because any drips from the raw meat can contaminate the cooked items below. Therefore, using separate cutting boards is a fundamental and effective strategy in a food safety program.