What practices can help prevent cross-contamination?

Washing cutting boards with soap and hot water is a fundamental practice for preventing cross-contamination. This method effectively removes food residues, bacteria, and pathogens that may harbor on the surface. Cutting boards can be a breeding ground for germs, especially when used for raw food products such as meat or poultry. By cleaning them properly after each use, the risk of transferring harmful bacteria to ready-to-eat foods is significantly reduced.

The other practices mentioned either contribute to increased cross-contamination risks or do not address the issue adequately. Using the same utensil for raw and cooked food compromises food safety, as it can transfer harmful microorganisms from raw food to cooked food. Storing raw meat on the top shelf poses a danger as juices from the raw meat can drip onto foods below, contaminating them. Not replacing dishcloths frequently can lead to bacteria accumulation, which can easily transfer to surfaces and foods during cleaning tasks.