Which practice is important when handling raw meat in a kitchen?

Using color-coded cutting boards is an essential practice when handling raw meat in a kitchen. This system helps prevent cross-contamination, which can occur when raw meat comes into contact with other foods, particularly those that are ready to eat, such as vegetables, fruits, or cooked foods. Each color represents a specific category of food; for instance, one color might be designated for raw meat, while another is for vegetables.

By implementing this system, kitchen staff can easily identify which cutting boards are safe for use with different food types, thereby significantly reducing the risk of foodborne illnesses caused by pathogens that might be present on raw meat. This practice promotes a safer food preparation environment and is a key component of proper food safety protocols.