How can cross-contamination be prevented while grilling?

Using separate utensils and cutting boards for raw and cooked foods is a fundamental practice in food safety that helps prevent cross-contamination while grilling. Cross-contamination occurs when harmful bacteria from raw food, such as meat, are transferred to cooked food or ready-to-eat items. By designating specific utensils and cutting boards for raw ingredients, you minimize the risk of bacteria from raw foods coming into contact with those that are already cooked and safe to eat. This practice ensures that any bacteria present in raw food do not contaminate the surfaces and tools used for handling cooked foods, effectively reducing the chances of foodborne illnesses.

While washing hands before and after handling food is also important for maintaining hygiene, it primarily addresses personal cleanliness rather than preventing the cross-contamination of food items themselves. Cooking food at high temperatures may kill some bacteria, but it does not eliminate the risk of cross-contamination if raw and cooked foods come into contact. Marinating food before grilling does not inherently prevent cross-contamination and can also pose a risk if the marinade used for raw food is then applied to cooked food without proper handling. Thus, using separate utensils and cutting boards is the most effective method to directly prevent cross-contamination during the grilling process.