Why is it important to use separate cutting boards for raw meat and vegetables?

• A. To prevent cross-contamination and reduce risk of foodborne illness
• B. To save time
• C. To keep boards clean
• D. To reuse boards

Answer: (A)

Separating cutting boards is about preventing cross-contamination from raw meat to foods you might eat raw. Raw meat can carry harmful bacteria such as Salmonella or E. coli on its surface. When you cut meat, juices can soak into the board and contaminate other foods, and if those foods are eaten without cooking, the bacteria can cause illness. Having a dedicated board for meat and a separate board for vegetables creates a physical barrier and makes it easier to keep them from mixing. Color-coded boards can help you remember which is for raw meat and which is for produce. To stay safe, sanitize between uses and wash knives and hands, and consider replacing boards when they wear down. The ideas about saving time, merely keeping boards clean, or reusing the same board don’t address this key risk of transferring bacteria.