A cutting board must be set aside and shown to a manager when it is used for cutting products that can cause cross-contamination.


For example, if an employee handled raw meat and then sliced some fruits without washing the board, it is possible to transfer pathogenic bacteria from one product to another.

Cross contamination can lead to food poisoning. If it occurs at a cafe or a restaurant, those involved in the process of cooking will be held responsible. Thus, it is important to prevent cross contamination by washing kitchen utensils according to the sanitary guidelines or use multiples.

Сutting board with vegetables.
Source: https://cabbageshredder.com