Which practice is important for preventing cross-contamination?

Using separate cutting boards for different food types is crucial for preventing cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, which can lead to foodborne illnesses. By designating specific cutting boards for different categories of foods—such as raw meat, poultry, seafood, and vegetables—food service workers can minimize the risk of transferring pathogens that may be present on raw foods to ready-to-eat items.

This practice ensures that the surfaces used for various food types are kept separate, thus maintaining food safety standards and protecting consumer health. Using separate boards is an industry standard in food handling and preparation, and it helps to create a safer kitchen environment overall.