What practice can help prevent cross-contamination?

Keeping raw meat and cooked food separate is a critical practice for preventing cross-contamination. This separation is essential because raw meat can harbor harmful pathogens such as Salmonella, E. coli, and Listeria. If these pathogens come into contact with cooked food, they can contaminate it, posing significant food safety risks.

By ensuring that raw meat is stored separately and handled with separate utensils and surfaces, you significantly reduce the risk of transferring harmful bacteria to food that is ready to eat. This practice is not only about separation during storage, but also during preparation. Using different cutting boards and equipment for raw meat and cooked food is an extension of this principle, ensuring that any potential contamination from the raw products does not compromise the safety of cooked items.

In contrast, using the same cutting board for meats and vegetables, washing vegetables with soap (which is not safe or recommended), and storing all food together do not provide the necessary precautions to avoid cross-contamination. These practices may lead to the spread of harmful pathogens, increasing the risk of foodborne illnesses.