Which practice helps prevent the spread of pathogens in the kitchen?

Using separate cutting boards for meat and vegetables is an important practice for preventing the spread of pathogens in the kitchen. This method minimizes the risk of cross-contamination, which occurs when bacteria or other harmful microorganisms from raw meat transfer to ready-to-eat foods, such as vegetables. By designating specific cutting boards for different food types, you create a barrier that helps reduce the likelihood of foodborne illness.

Different food items can harbor different types of bacteria, and using the same cutting board for both can lead to unforeseen consequences, especially if the cutting board isn't cleaned thoroughly between uses. This practice underscores the importance of food safety protocols in a culinary environment, ensuring that food is prepared safely and reducing health risks associated with improper food handling.