How can cross-contamination be avoided in the kitchen?

Washing hands frequently is a crucial practice in preventing cross-contamination in the kitchen. This process helps to eliminate harmful bacteria that may be present on hands, especially after handling raw foods, such as meat or eggs. When food preparers wash their hands properly and at the right times—before and after preparing food, after handling different types of food, and after using the restroom—they significantly reduce the risk of transferring pathogens to ready-to-eat foods or surfaces.

Cross-contamination can occur through many pathways, including direct contact from hands or equipment. Therefore, frequent handwashing serves as a frontline defense against the spread of foodborne illnesses. Other practices, such as using separate utensils for different types of foods, should also be implemented alongside handwashing to enhance food safety in the kitchen.