What is the best practice to prevent cross-contamination in the kitchen?

The best practice to prevent cross-contamination in the kitchen is to designate separate equipment for raw and cooked foods. This approach significantly reduces the risk of harmful bacteria from raw foods, such as meat or seafood, contaminating cooked or ready-to-eat items. By using different cutting boards, utensils, and containers for these food categories, you are taking a proactive step towards maintaining food safety.

Cross-contamination can lead to foodborne illnesses, so it’s crucial to create physical barriers between raw and cooked foods. This best practice also emphasizes the importance of proper organization in a kitchen, ensuring that food prep areas are clean and that there is a clear distinction between the preparation of raw and cooked items. As a result, maintaining separate equipment is a fundamental aspect of food safety protocols in any kitchen setting.