To avoid chopping salad on a board just used for raw meat, decide the work order and landing places first. Keep ready-to-eat food and raw ingredients in separate tool and plate workflows.
- Set ready-to-eat area
- Separate raw-food area
- Park used tools apart
- Wash before reuse
Separate plates as well as boards
CDC advises separate boards or plates for raw meat, poultry and seafood versus produce, bread and foods eaten without cooking. A small note beside each work area can help keep its purpose clear.
| Area | What to set out |
|---|---|
| Ready-to-eat food | Clean board, knife and serving plate |
| Raw meat and similar foods | Separate board, knife and uncooked-food plate |
| Used tools | Washing queue away from food |
CDC: preventing food poisoning
An order for a narrow counter
Clear the ready-to-eat area first. Move prepared foods into a clean covered container before using the raw-food area. This order does not replace separate boards and tools. Add a washing step before a knife or tongs moves between areas.
Do not replace washing with a quick rinse
CDC advises hot, soapy washing of utensils, boards and counters after food preparation. A brief water rinse is not the washing step. Follow food-contact cleaning directions and the equipment maker’s care instructions.
CDC: preventing food poisoning
A worked example
Hypothetical dinner: prepare bread and salad first and cover them on a clean plate. Handle raw meat on another board, then park its knife and tongs for washing. Do not return cooked food to the unwashed raw-meat plate.
Common questions
Are different board colours enough?
Colour helps identify a task, but mixed knives and plates can undo the separation.
Is one board with washing equivalent?
This guide follows CDC’s separate-board advice. Never switch tasks without cleaning.