What is a common source of cross-contamination in kitchens?

Cutting raw meats and vegetables on the same board is a common source of cross-contamination because it allows harmful bacteria from the raw meat to transfer to the vegetables, which may not be cooked before consumption. This is particularly problematic since many kinds of bacteria, such as Salmonella and E. coli, can thrive on raw meats and lead to foodborne illnesses. Proper food safety practices emphasize the importance of using separate cutting boards for different types of food, especially raw meats and ready-to-eat items like vegetables to prevent such contamination.

Using clean utensils for cooked food, storing food in airtight containers, and serving food on disposable plates are all practices that help maintain food safety and hygiene. They do not contribute to cross-contamination in the same way that mixing cutting surfaces does.