What practice helps prevent cross-contamination in food handling?

Using separate cutting boards for raw and cooked foods is crucial in preventing cross-contamination during food handling. When raw foods, especially meats, are prepared, they can harbor harmful bacteria such as Salmonella or E. coli. By designating specific cutting boards for raw foods and others for cooked or ready-to-eat foods, you significantly reduce the risk of transferring these pathogens to items that won't be cooked further, which could lead to foodborne illness.

This practice is part of a larger strategy known as the "clean and separate" approach, which emphasizes the importance of keeping raw and cooked products separated throughout the food preparation process. It not only protects consumers from potential foodborne illnesses but also aligns with food safety guidelines that recommend minimizing direct contact between raw and ready-to-eat foods. Using separate cutting boards effectively mitigates the risks associated with cross-contamination and is a fundamental practice in safe food handling.