How can food handlers prevent the spread of contamination while preparing food?

Using separate cutting boards for raw and ready-to-eat foods is a critical practice in preventing cross-contamination in food preparation. Raw foods, such as meats, can carry harmful bacteria like Salmonella, E. coli, or Listeria, which can contaminate other foods if they come into contact. Ready-to-eat foods, which are consumed without further cooking, should be kept separate from raw foods to prevent these bacteria from being transferred.

By utilizing different cutting boards for raw and ready-to-eat foods, food handlers create a clear barrier that helps to maintain food safety. This practice reduces the risk of pathogens spreading and ensures that the food served is safe for consumption. Additionally, color-coded cutting boards can further enhance this practice, since they help staff easily identify which board is designated for which type of food.

The other options do not effectively address the prevention of contamination in the same way. Washing foods with soap is not advisable, as it can leave harmful residues and is not necessary for most produce. Minimizing food preparation time doesn’t inherently prevent contamination, and cooking all foods for the same duration could lead to undercooked items that are unsafe to eat. In contrast, using separate cutting boards directly tackles the issue of cross-contamination among food