What key component aids in the prevention of cross-contamination?

The practice of using color-coded cutting boards is a key component in the prevention of cross-contamination in a restaurant kitchen. Different colors can be assigned to specific food types—such as red for raw meat, green for vegetables, yellow for poultry, and blue for seafood. This system aids food handlers in easily identifying which cutting board to use for each type of food, minimizing the risk of pathogens being transferred between different food items.

Using color-coded cutting boards promotes a clear, visual standard that helps ensure food safety practices are consistently followed. This method is effective in preventing cross-contamination because it reduces the chance that a cutting board used for one type of food will inadvertently be used for another, especially when preparing raw items that may carry harmful bacteria.

While single-use gloves, open storage, and frequent hand washing are also important practices for general food safety, they do not specifically address cross-contamination with the same clarity and specificity as color-coded cutting boards do.