Which practice is recommended for ensuring food safety in the kitchen?

Using separate cutting boards for raw and cooked food is fundamental for ensuring food safety in the kitchen. This practice is essential in preventing cross-contamination, which can occur when pathogens from raw food, such as meat or poultry, transfer to foods that are already cooked or ready to eat, such as vegetables or bread. By designating different cutting boards for different types of food, kitchens can significantly reduce the risk of foodborne illness.

Choosing this practice over others is crucial because it directly addresses the common sources of food contamination. Regular separation of raw and cooked items not only protects customers' health but also aligns with food safety regulations and guidelines set by health organizations. This method promotes a clean and safe cooking environment, fostering best practices in the kitchen.