What is one effective way to prevent cross-contamination in a kitchen?

Using separate cutting boards for raw meat and vegetables is an effective strategy to prevent cross-contamination in a kitchen. This practice is crucial because raw meat can harbor harmful bacteria such as Salmonella and E. coli, which can easily transfer to ready-to-eat foods like vegetables if they are cut on the same surface. By utilizing different cutting boards, the risk of transferring these pathogens to food that is cooked or consumed raw is significantly reduced, thereby promoting food safety.

Hygiene practices in a kitchen are essential in preventing foodborne illness. The method of using different cutting boards also helps to maintain a cleaner working environment, allowing for a clear separation of food types, which is vital when preparing meals. In addition, it reinforces good food safety habits among kitchen staff, making it easier to maintain compliance with food safety regulations and practices.

The other options don't effectively prevent cross-contamination. Using the same cutting board for all foods can lead to dangerous interactions between raw and ready-to-eat items. Washing cutting boards only once a day may not eliminate bacteria, especially if cutting boards are used multiple times throughout the day. Relying solely on wooden cutting boards, while they can have some antimicrobial properties, does not address the fundamental practice of separating raw and cooked food