How can cross-contamination be prevented in a kitchen?

Preventing cross-contamination in a kitchen is crucial for food safety, and using separate equipment for different food types is an effective strategy to achieve this. When different types of food, especially raw meats and ready-to-eat foods, come into contact with the same surfaces or utensils, there is a significant risk of harmful bacteria transferring from one food to another. By designating specific tools—such as cutting boards, knives, and containers—for different food categories (like meats, vegetables, and ready-to-eat items), the risk of cross-contamination is minimized. This separation not only protects food quality but also ensures that foodborne illnesses are less likely to occur.

In contrast, using the same cutting board for all foods can lead to bacteria from raw ingredients contaminating other foods. Washing hands only after handling raw meat does not address the risk of contamination that can occur during food preparation if surfaces or utensils are not properly managed, and storing raw foods above cooked foods in the fridge can lead to drips and cross-contamination. Therefore, using separate equipment is a foundational practice in safe food handling.