Why is it crucial to have separate cutting boards for raw and cooked foods?

Having separate cutting boards for raw and cooked foods is crucial primarily to prevent cross-contamination. Cross-contamination occurs when harmful bacteria or allergens from raw foods, such as meat, poultry, or seafood, come into contact with foods that are ready to eat. This can pose significant health risks, as these pathogens can multiply and lead to foodborne illnesses if the cooked food is consumed without being properly cooked again.

Using distinct cutting boards for raw and cooked foods helps maintain food safety by creating a physical barrier between the two types of food. By preventing any potential transfer of bacteria, it ensures that cooked foods remain safe and free from harmful microbes that could originate from raw items. This practice is a fundamental part of safe food handling and is essential in preventing foodborne illnesses in any food preparation environment.