What is the recommended practice for handling raw meat in the kitchen?

Using separate cutting boards and utensils for handling raw meat is essential for preventing cross-contamination in the kitchen. Raw meat can harbor harmful bacteria, such as Salmonella and E. coli, which can easily transfer to other food items and surfaces, posing a risk of foodborne illness. By designating specific cutting boards and utensils for raw meat, food handlers minimize the chances that these bacteria will spread to foods that are ready to eat, such as fruits and vegetables.

This practice helps maintain food safety and protects consumers from illness. It is also important to clean and sanitize any surfaces and utensils that have come into contact with raw meat after use, further reinforcing safe food handling practices. Adhering to these guidelines is a fundamental aspect of food safety protocols in both commercial and home kitchens.