What is a common cause of cross-contamination in food service?

A common cause of cross-contamination in food service is using the same cutting board for raw and cooked foods. This practice is problematic because raw foods, particularly meats, can harbor harmful bacteria that can easily transfer to other foods, especially those that are ready to eat, such as fruits, vegetables, or cooked items. When a cutting board is not properly sanitized between uses or if the same board is employed for different types of food without a thorough cleaning, it dramatically increases the risk of foodborne illnesses.

In food safety, preventing cross-contamination is crucial. This separation of raw and cooked foods should also extend to utensils, equipment, and storage practices to ensure that harmful pathogens are not accidentally introduced into foods that will not be cooked further. It is vital for food service establishments to establish strict protocols around cutting surfaces and food handling to mitigate these risks.