Why using same cutting board and knife for both coocked uncoocked food not advisable?

Using the same cutting board and knife for both cooked and uncooked food can increase the risk of cross-contamination, which is the transfer of harmful bacteria from one food to another. This can cause foodborne illness if the uncooked food contains bacteria that can make people sick, such as Salmonella, E. coli, or Listeria.

Bacteria can easily spread from uncooked food to cooked food when they come into contact with each other on the same surface or with the same knife. For example, if you cut up raw chicken on a cutting board and then use the same board to cut vegetables for a salad, the bacteria from the chicken can contaminate the vegetables and make them unsafe to eat.

To avoid cross-contamination, it is important to use separate cutting boards and knives for cooked and uncooked food. This will help to prevent the spread of bacteria and keep your food safe to eat.

Here are some tips for avoiding cross-contamination:

* Use separate cutting boards and knives for cooked and uncooked food.

* Wash your hands thoroughly with soap and water before handling food, and after handling raw meat, poultry, or seafood.

* Clean and disinfect cutting boards and knives after each use.

* Keep raw meat, poultry, and seafood separate from other foods in the refrigerator.

* Cook food to the proper temperature to kill harmful bacteria.