How can cross-contamination be prevented in a kitchen?

Using separate cutting boards for raw meat and other foods is an essential practice for preventing cross-contamination in a kitchen. This method helps to minimize the transfer of harmful bacteria from raw meats, which can cause foodborne illnesses, to ready-to-eat foods such as vegetables, fruits, or cooked items. By clearly designating boards for different types of food, the risk of contamination is significantly reduced, maintaining food safety and hygiene.

The other choices do not effectively address the issue of cross-contamination. Cooking foods at high temperatures can kill some bacteria but does not prevent contamination during food preparation. Serving food directly from the fridge does not relate to cross-contamination prevention during food handling. Reducing the number of staff may limit contact, but without proper food handling practices, it does not eliminate the risk of cross-contamination.