BONNIE TAUB-DIX, RD, AMERICAN DIETETIC ASSOCIATION:
I like to have color-coded cutting boards. So I have a cutting board that is orange, which reminds me of a sweet potato and that makes me think that that is what I use for fresh produce, fruits and vegetables, and you can use another color cutting board for meats and raw foods.
ANNOUNCER:
Marinades used on raw meat, seafood or poultry can also be a source of cross contamination if they are reused on cooked food.
BONNIE TAUB-DIX, RD, AMERICAN DIETETIC ASSOCIATION:What you could do if you really want to use that marinade is you could boil it. Once you boil it, then it's safe for use on cooked food.
ANNOUNCER:
Experts also say you should always use clean utensils and plates for cooked food.
BONNIE TAUB-DIX, RD, AMERICAN DIETETIC ASSOCIATION:
Cross contamination can occur not only from cutting boards, but also from the plates that you're using, from your hands, from your dish towel.
ANNOUNCER:
Keeping your hands clean is one of your biggest weapons against cross-contamination.
BONNIE TAUB-DIX, RD, AMERICAN DIETETIC ASSOCIATION:
It's very important that when you are preparing food, after handling any kind of raw food, that you wash your hands with warm, soapy water.
ANNOUNCER:
So be smart! Keep your foods apart! And keep your meals safe. Thanks for joining us on today’s Once Daily.
