What is a common practice to prevent cross-contamination in food preparation areas?

Using different cutting boards for raw and cooked food is essential in preventing cross-contamination in food preparation areas. This practice helps to ensure that harmful bacteria present in raw foods, such as meats or poultry, do not transfer to ready-to-eat foods, potentially causing foodborne illnesses. By designating specific cutting boards for different types of food, food safety is significantly enhanced, allowing for safer meal preparation.

This practice aligns well with established food safety protocols that emphasize the importance of separation between raw and cooked items in order to mitigate risks associated with cross-contamination. Therefore, using distinct cutting boards is a proactive approach to maintaining hygiene in food handling and preparation processes.