What is a key strategy to avoid cross-contamination in food preparation?

Using separate cutting boards for raw and ready-to-eat foods is a crucial strategy to prevent cross-contamination during food preparation. Raw foods, especially meats, poultry, and seafood, can harbor harmful pathogens that can contaminate other foods. When a single cutting board is used for all types of food, there is a significant risk that bacteria from raw foods will transfer to ready-to-eat foods that won't be cooked before consumption.

By designating specific cutting boards for different food types—one for raw ingredients and another for foods that are safe to eat without cooking—you can significantly reduce the risk of foodborne illnesses. This practice emphasizes the importance of maintaining hygiene and safety guidelines in food handling. Additionally, it's essential to clean and sanitize these cutting boards properly after use to further minimize contamination risks.