During what stage of food prep should cross-contamination be avoided?

Cross-contamination should be avoided throughout the entire food preparation process to ensure safety. This is critical because contamination can occur at any stage, from handling raw ingredients to cooking and serving.

When working with food, raw items such as meats, vegetables, and grains can transfer harmful bacteria to each other through surfaces, utensils, and even hands. For example, if raw chicken is prepared on a cutting board and then the same board is used for salad vegetables without proper cleaning, the bacteria from the chicken can contaminate the vegetables, leading to foodborne illnesses.

By maintaining strict hygiene practices such as using separate cutting boards and utensils for raw and cooked foods, thoroughly washing surfaces, and ensuring hands are clean before and after handling food, you minimize the risk of cross-contamination at all stages. This is why maintaining vigilance and hygiene throughout the entire process is essential for food safety.