How can cross-contamination be prevented in a food service setting?

Using separate cutting boards for different food types is an effective way to prevent cross-contamination in a food service setting. Each type of food can carry different pathogens; for example, raw meats can harbor harmful bacteria that could contaminate vegetables or cooked foods if the same cutting board is used. By designating specific cutting boards for specific food types—such as one for raw meats and another for vegetables—food service workers can minimize the risk of transferring pathogens from one food item to another. This practice is an essential aspect of food safety protocols in order to protect public health and ensure that food served is safe to eat.

In contrast, storing raw and cooked foods together can lead to contamination from the raw foods to the cooked ones. Washing hands only before starting work is not sufficient on its own, as handwashing should also occur at multiple points throughout food preparation, especially after handling raw foods. Additionally, using a single storage bin for all food items increases the risk of cross-contamination, as different food types could exert undesired influences on each other or transfer bacteria. The method of using separate cutting boards addresses these issues effectively.