In what way can cross-contamination be prevented in a kitchen?

Utilizing separate cutting boards for raw meats and other foods is a crucial practice in preventing cross-contamination in the kitchen. Raw meats often carry harmful bacteria that can easily transfer to ready-to-eat foods if the same cutting board is used without proper sanitation. By having designated cutting boards for different food types, especially one for meats and another for vegetables or ready-to-eat items, the risk of transferring pathogens is significantly reduced. This practice is part of the broader food safety protocols that aim to maintain hygiene and prevent foodborne illnesses.

The other options do not effectively address the prevention of cross-contamination. Using the same utensils for all types of food increases the likelihood of bacteria transfer. Preparing only vegetables does not eliminate the risk if raw meats are involved in other meals or if utensils have been in contact with both. While cleaning countertops is essential, relying solely on bleach does not guarantee the elimination of all germs if cross-contamination from other sources has occurred beforehand. Thus, having separate cutting boards is the most effective strategy in this scenario.