What is a key practice to prevent cross-contamination in food preparation?

Using separate cutting boards for raw and ready-to-eat foods is a key practice in preventing cross-contamination in food preparation. This practice helps to ensure that harmful pathogens that may be present on raw foods, such as meats or unwashed vegetables, do not come into contact with foods that are ready to eat, such as fruits, salads, or cooked items. This separation minimizes the risk of foodborne illnesses, which can occur when bacteria from raw foods contaminate other foods that will not be cooked before consumption.

This method of using distinct cutting boards can be further enhanced by using color-coded boards designed specifically for different types of food, which further reduces the chance of mix-ups. Implementing this practice is vital in maintaining food safety standards and protecting consumers from health risks associated with improper food handling.