I’ve found that the best way to prevent cross-contamination is to use specific cutting boards for specific foods and tasks; like the boards found HERE. For example I use a green one for veggies, the red one for raw meat, the yellow one for fruits, and the white one for breads – or something like that 🙂 The great thing too is that they’re dishwasher safe so once you’re done with your job, pop ’em in the wash and you’re good to go. Happy chopping!
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