Why should you use two cutting boards, one for meat and one for produce?

• A. To save money
• B. To prevent cross-contamination
• C. To keep colors separate
• D. To store boards

Answer: (B)

Preventing cross-contamination between raw meat and produce is the main idea here. Raw meat can carry bacteria such as Salmonella or E. coli, and these germs can transfer to anything the meat touches—including produce that you might eat raw. If you use one cutting board for both, juices or knife blades can carry those microbes onto produce, increasing the chance you’ll ingest them. Produce is often eaten without cooking, so any bacteria that ends up on it isn’t reliably killed before eating. Using two boards provides a physical barrier, making it much less likely that raw-meat bacteria will contaminate produce.

Color-coding or designated boards for meat and for produce is a practical way to keep this habit consistent, and sanitizing boards after use helps, too. The other options don’t address the safety risk: saving money isn’t the goal here, color-coding is a method rather than the purpose, and storing the boards doesn’t reduce the contamination risk.