Which food safety practice reduces the risk of foodborne illness when handling raw meats?

Using separate cutting boards for raw meats and other foods is a crucial food safety practice that significantly reduces the risk of cross-contamination, which is a primary cause of foodborne illnesses. When raw meats are handled on the same cutting board as fruits, vegetables, or cooked foods, harmful pathogens present in the raw meat can be transferred to these other food items. This transfer can lead to contamination and subsequent illness if the contaminated foods are consumed without proper cooking.

By utilizing separate cutting boards, you create a barrier that prevents direct contact between raw meats and ready-to-eat foods. This practice is especially important in preventing the spread of bacteria such as Salmonella and E. coli that are commonly found in raw meats. Proper hygiene practices, including washing the cutting boards thoroughly after use, further enhance food safety in the kitchen.

While cooking meats at high temperatures effectively kills pathogens, it is not a handling practice. Rinsing raw meats is generally discouraged as it can spray bacteria onto other surfaces, and storing raw meats on the bottom shelf helps prevent drips onto other foods but does not address the handling aspect. Therefore, using separate cutting boards is the most effective method to directly mitigate the risk during food preparation.