What is considered an effective way to prevent cross-contamination in the kitchen?

Using separate cutting boards for raw meat and vegetables is an effective way to prevent cross-contamination in the kitchen because it minimizes the risk of harmful bacteria from raw meat coming into contact with ready-to-eat foods like vegetables. Raw meat can harbor pathogens such as Salmonella or E. coli, which can be transferred to other foods if the same cutting board is used. By designating specific cutting boards for different types of food, kitchen staff can maintain safer food preparation practices, effectively reducing the likelihood of foodborne illness.

In contrast, other practices, such as washing hands only when necessary, can leave room for germs to spread, as frequent handwashing is essential for maintaining hygiene. Bandaging cuts without disinfecting leaves open the possibility of infection, and using the same utensils for all food items can directly lead to the transfer of contaminants. Each of these alternatives does not adequately address the critical concern of preventing cross-contamination.