Which food safety practice helps to reduce the risk of contamination from raw meats?

Using separate cutting boards for raw meats and vegetables is a fundamental food safety practice designed to minimize the risk of cross-contamination. When raw meats come into contact with surfaces or utensils used for ready-to-eat foods, such as vegetables, pathogens from the raw meat can transfer to these foods, posing a significant risk of foodborne illness. By having dedicated cutting boards for raw meats, the likelihood of this type of contamination occurring is greatly reduced, helping to keep food safe for consumption.

In contrast, cooking meats to at least 160 degrees is crucial for killing harmful bacteria but does not prevent contamination prior to cooking. Storing raw meats at room temperature is unsafe, as this can promote the growth of bacteria. Rinsing raw meats before cooking is also not recommended, as this can splash water and potentially spread bacteria to other surfaces and foods, ultimately increasing contamination risks rather than decreasing them.