What should a food handler do to prevent cross-contamination?

Using separate cutting boards for raw and cooked foods is essential in preventing cross-contamination, as it minimizes the risk of harmful bacteria from raw foods transferring to cooked or ready-to-eat foods. Different cutting boards help to ensure that any pathogens present on the surface of raw meat, poultry, or seafood do not come into contact with foods that will not be cooked further, such as vegetables or cooked meats. This practice is a fundamental part of food safety and hygiene protocols, as reducing cross-contamination is crucial in preventing foodborne illnesses.

In contrast, using the same utensils for all foods can lead to the transfer of harmful bacteria, and washing hands only after handling ready-to-eat foods does not adequately address hygiene before food preparation. Furthermore, storing all foods together in the same container can create an environment conducive to cross-contamination, particularly if raw and cooked items are mixed. Implementing the use of separate cutting boards is a straightforward yet highly effective step in food safety.