What type of surface should be used for cutting raw meat?

Using a dedicated cutting board that is separate from plant foods is crucial for culinary safety. This practice helps prevent cross-contamination, which is the transfer of harmful bacteria or allergens from one food type to another. Raw meat, in particular, can harbor dangerous pathogens such as Salmonella or E. coli, which can lead to foodborne illnesses if they come into contact with ready-to-eat foods like fruits and vegetables.

Having a specific cutting board designated for raw meat ensures that any juices or particles from the meat do not come into contact with surfaces used for other food items, especially those that are consumed without cooking. This is especially important in kitchens that prepare a variety of dishes, as it minimizes the risk of contaminating foods that are otherwise safe to eat.

Using materials like plastic for cutting boards is beneficial as they can often be sanitized more thoroughly than wood boards, but the key point is the separation of surfaces by function. Therefore, opting for a dedicated cutting board for raw meat is the best practice to maintain food safety standards in the kitchen.