What should food service employees do to prevent cross-contamination?

To effectively prevent cross-contamination, food service employees must use separate cutting boards for raw and cooked foods. This is vital because raw foods, especially meats, can harbor harmful bacteria that can contaminate other food items if the same surface is used without proper cleaning. By employing distinct cutting boards, employees can minimize the risk of transferring pathogens from raw items to ready-to-eat foods, which is essential for maintaining a safe food handling environment.

The practice of separating tools and surfaces specific to raw and cooked foods is a fundamental principle in food safety protocols, emphasizing the importance of preventing contamination to protect public health. This method not only adheres to food safety regulations but also builds consumer trust in food services by demonstrating a commitment to hygiene and safety practices.