Which practice should be avoided to prevent cross-contamination in food service?

Using the same cutting board for meats and vegetables should be avoided to prevent cross-contamination in food service because it increases the risk of harmful pathogens transferring from raw meats to fresh produce or cooked items. When raw meats are prepared, they can harbor bacteria such as Salmonella or E. coli. If the same cutting board is used for vegetables or ready-to-eat foods without proper cleaning and sanitization in between, these pathogens can contaminate the vegetables, posing a significant health risk when consumed.

To ensure food safety and minimize the chance of cross-contamination, it is essential to use separate cutting boards for raw meats and other food items. This practice forms part of a broader food safety protocol that includes maintaining cleanliness and preventing any contact between raw and cooked or ready-to-eat foods. The correct separation practices are vital in any food service operation to ensure public health and adherence to food safety standards.