Many home cooks are able to produce scrumptious food in the kitchen but are unaware of proper sanitation practices. It doesn’t matter how good your food tastes if you leave your dinner guests with a case of salmonella poisoning. One of the main ways that diseases get spread in the kitchen is through cross-contamination.

It is always a good idea to keep two cutting boards: one for meat and poultry, and one for produce. A wood cutting board is perfect for produce and won’t damage the blade of your knife. Use a plastic board for your meat and poultry, as it won’t absorb as much liquid and can easily be disinfected.