What is the best method to prevent cross-contamination in the kitchen?

Washing hands frequently is a fundamental practice in food safety that significantly reduces the risk of cross-contamination. This method eliminates pathogens and harmful microorganisms from hands that may transfer to food during preparation. Regular handwashing, especially before and after handling different food items, is crucial because hands can easily carry bacteria from one food type to another, particularly from raw to ready-to-eat foods.

In contrast, using one cutting board for all foods can lead to the transfer of bacteria from raw ingredients, such as meat, to vegetables or other items, which can result in foodborne illness. Storing raw and cooked foods together is risky as it increases the chance of juices from raw foods contaminating cooked ones. Preparing food only at room temperature fosters an environment where bacteria can thrive, especially if food remains out of safe temperature zones for extended periods. Thus, maintaining proper hand hygiene emerges as the most effective approach to prevent cross-contamination in the kitchen.