What is a common method to prevent cross-contamination in food preparation?

Using different cutting boards for raw and cooked foods is an effective method to prevent cross-contamination in food preparation. This practice is essential because raw foods, especially meats, can carry harmful bacteria that can contaminate other foods if they come into contact. By designating specific cutting boards for raw and cooked foods, food workers can minimize the risk of bacteria transferring from raw ingredients to foods that are ready to eat.

This approach is supported by food safety guidelines, which highlight the importance of maintaining separate preparation surfaces to safeguard public health. By using different colored cutting boards (commonly red for raw meats and green for vegetables), it further helps workers easily identify which board is allocated for each type of food, reinforcing safe food handling practices.

The other methods, while they may seem helpful, do not effectively address the primary concern of cross-contamination in the same manner. For instance, cooking all food items together can actually lead to uneven cooking and does not consider the risk of cross-contact prior to cooking. Washing vegetables with soap is inappropriate, as soap is not safe for consumption, and using only metal utensils does not inherently prevent cross-contamination without proper food handling practices.