Most people use one chopping board for everything…

And that could be a problem.

One of the most common mistakes in the kitchen is cross-contamination – when bacteria from raw foods (especially meat, poultry and seafood) are transferred to foods that are ready to eat.

And it often happens through something as simple as chopping boards and sponges.

So, what should you do?

1) Use separate chopping boards

• One for fruits and fresh vegetables (especially for salads)

• One for raw meat, poultry and seafood

• One for other produce

In my home, we keep it very simple:

Red or yellow boards = raw foods

White boards = ready-to-eat foods

2) Use separate sponges

• One for washing raw meat utensils and boards

• One for regular dishes

Same system:

Red sponge = raw foods

Blue/green sponge = regular use

This simple habit helps prevent bacteria from spreading in your kitchen.

It may seem like a small thing… but it can make a big difference to your health and your family’s health.

Quick reminder from last week:

Do not overcook your vegetables.

Do you use separate chopping boards in your kitchen, or is everything done on one board?