What is a food safety practice that can help prevent foodborne illness?

Using separate cutting boards for raw meats and vegetables is a critical food safety practice that helps prevent foodborne illness by reducing the risk of cross-contamination. Raw meats can harbor harmful pathogens, and when surfaces used for raw meats are not kept separate from those used for vegetables—which might not be cooked before consumption—there is a significant risk of those pathogens transferring to the vegetables. This practice ensures that the surfaces used for preparing ready-to-eat foods are free from harmful bacteria that could lead to foodborne illnesses.

While storing foods in a cool, dry place is important for maintaining food quality and safety, it does not directly prevent cross-contamination during food preparation. Cooking meats at low temperatures can lead to undercooked food, increasing the risk of foodborne illness if pathogens are not adequately killed; thus, it is crucial to cook meats to the appropriate internal temperatures instead. Salt curing of meats can inhibit bacterial growth but is not universally applicable for preventing foodborne illness in all types of food handling. Therefore, using separate cutting boards directly addresses one of the most effective methods to prevent foodborne illnesses during food preparation.