How can cross-contamination be avoided during food preparation?

Using different knives for different food types is a key practice in avoiding cross-contamination during food preparation. When different types of food are prepared with the same cutting tool, there's a risk of transferring harmful pathogens from raw foods, like meats, to ready-to-eat foods, such as vegetables or cooked items. Different knives for different food types help ensure that there is no transfer of bacteria, thus maintaining food safety standards.

Other methods, like rinsing utensils with water only, are not sufficient because simply rinsing does not eliminate pathogens that may be present on the utensils. Using the same plate for raw and cooked food is a clear violation of food safety guidelines, as it can lead to cross-contamination of the cooked food with any bacteria present on raw items. Similarly, preparing all food types on the same surface increases the risk of transferring harmful bacteria from one food to another, undermining overall food safety. Using separate tools and surfaces for different types of food is essential in a safe food preparation environment.