What is the best way to prevent cross-contamination?

Using different cutting boards for raw and cooked foods is the best way to prevent cross-contamination because it minimizes the risk of harmful bacteria from raw foods, such as poultry and meat, contaminating ready-to-eat foods. Cross-contamination occurs when pathogens are transferred from one surface or food item to another, which can happen easily if the same cutting board is used for both types of food. By designating separate cutting boards—typically one for raw foods and another for cooked or ready-to-eat foods—food handlers create a barrier that helps ensure food safety.

This practice is part of broader food safety protocols that adhere to good hygiene and handling standards. Effective separation of different food types during preparation is critical to reducing the likelihood of foodborne illnesses. Options related to cooking time, adding flavor, or simply covering food do not directly address the transfer of bacteria between raw and ready-to-eat food items, making them less effective in the specific context of preventing cross-contamination.