What is the correct method to avoid cross-contamination in the kitchen?

The correct method to avoid cross-contamination in the kitchen is by using different cutting boards for raw and cooked foods. This practice is essential because it minimizes the risk of bacteria from raw foods, like meats and seafood, contaminating foods that are ready to eat. Raw foods can harbor pathogens that can lead to foodborne illnesses, and if these pathogens transfer to cooked or ready-to-eat foods, it poses a significant health risk.

Using separate cutting boards for raw and cooked foods creates a clear physical barrier that helps ensure that the safe, ready-to-eat items are not contaminated by potentially hazardous raw items. Labels or color-coded boards can further reinforce this practice, making it easier for food handlers to remember which board is for which type of food, thus enhancing food safety protocols in the kitchen.

While washing hands before touching any food is crucial for maintaining hygiene, it doesn't specifically address the direct concern of cross-contamination between different types of food items. Cooking food at the same temperature does not prevent cross-contamination; it’s more about ensuring food reaches safe temperatures to eliminate pathogens rather than keeping raw and cooked foods separate. Keeping raw food on the same shelf as cooked food is highly inadvisable, as it increases the risk of drips and spills that