How can cross-contamination be prevented in a kitchen?

Using separate cutting boards for raw meats and vegetables is crucial in preventing cross-contamination in a kitchen. Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food item to another, which can lead to foodborne illnesses. Different cutting boards for raw meats, which may carry pathogens like Salmonella or E. coli, and for vegetables, which are typically consumed raw, help to minimize the risk of these harmful bacteria contaminating foods that won't be cooked before consumption.

This practice reinforces the importance of proper food handling and safety measures in food preparation. It helps ensure that the surfaces used for preparing foods do not harbor bacteria that could be transmitted to ready-to-eat items, thereby promoting a safer food preparation environment.