What is a safe practice for handling raw meats?

Using separate cutting boards and utensils for raw meats is a safe practice because it prevents cross-contamination, which is a leading cause of foodborne illnesses. When raw meat comes into contact with other foods, surfaces, or utensils that are not properly sanitized, harmful bacteria can be transferred, posing health risks.

Designating specific tools and cutting boards for raw meats minimizes this risk significantly by ensuring that the pathogens present in raw meat do not spread to ready-to-eat foods, thus safeguarding public health and ensuring food safety. This practice is widely recommended in food safety guidelines to maintain a clean and safe cooking environment.

Other options are not considered safe practices: rinsing raw meats can spread bacteria through water splatter, leaving meats at room temperature allows bacteria to multiply, and combining raw meats with cooked foods directly invites contamination.