What safety measure should be used to prevent cross-contamination in the kitchen?

Using separate cutting boards for raw meats and vegetables is crucial for preventing cross-contamination in the kitchen. This practice helps ensure that harmful bacteria, often found on raw meats, do not transfer to fresh vegetables or ready-to-eat foods. When cutting boards are shared among different food types without proper sanitation between uses, there is a significant risk of bacteria spreading, which can lead to foodborne illnesses.

By designating specific cutting boards for certain food groups, kitchens can maintain higher hygiene standards and protect the safety of all prepared dishes. It's also important to note that using different colored cutting boards can help visually distinguish which is meant for raw meats and which is for vegetables, reinforcing safe food handling practices in a busy kitchen environment. This practice is part of widely accepted food safety protocols and is essential for maintaining a healthy cooking environment.