Food Safety Tip

Cutting BoardCutting boards are one of the most common kitchen items that can cause cross contamination. A different cutting board should be used for raw meat, poultry, and seafood than is used for preparing ready-to-eat foods like salads and fruits.

Produce may not be cooked before serving, so contaminants will not have a “kill step” prior to consumption. Consider purchasing different color cutting boards and designate each color for a particular food. For example, red for meat, yellow for poultry, white for grain products, green for vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to Words on Wellness

Enter your email address:

Delivered by FeedBurner