What should be done to prevent cross-contamination in food preparation?

Using separate utensils and cutting boards for different food types is crucial in preventing cross-contamination during food preparation. This practice reduces the risk of harmful bacteria and allergens from raw foods, such as meats and unwashed vegetables, transferring to cooked or ready-to-eat foods. By designating specific tools and surfaces for different food types, food handlers can maintain higher hygiene standards and ensure food safety.

In food safety protocols, it's important to distinguish between raw and cooked items to minimize the risk of foodborne illnesses. This practice is especially important in settings like commercial kitchens, where the volume of food handled and prepared increases the potential for contamination. Using color-coded utensils and cutting boards can further enhance food safety and help staff easily identify which tools to use for which food types.