Which action is recommended to prevent contamination in the kitchen?

Using separate cutting boards for meats and vegetables is an essential practice to prevent cross-contamination in the kitchen. This approach helps to ensure that harmful bacteria, which may be present on raw meats, do not come into contact with vegetables that may be eaten raw or served without further cooking. Since many foodborne illnesses are caused by the transfer of pathogens from one food item to another, maintaining separate surfaces for preparation is critical for food safety.

This practice aligns with the principles of Hazard Analysis and Critical Control Points (HACCP), which emphasizes the importance of controlling potential hazards at each stage of food preparation. Clean and distinct equipment assists in maintaining a sanitary cooking environment, thereby significantly reducing the risk of foodborne illness.

The other options suggest practices that would either facilitate contamination or fail to prioritize food safety. Therefore, the use of separate cutting boards is a straightforward and effective measure for ensuring a safe kitchen environment.