What Should You Do To Prevent Cross-contamination When Using Cutting Boards?

To prevent cross-contamination, you can wash cutting boards, dishes, and countertops with hot, soapy water after each use, especially after they've held raw meat, poultry, seafood, or eggs. You can also use color-coded cutting boards to differentiate between boards used for raw meat and boards used for vegetables and other non-meat foods. For example, you can use red for red meat, yellow for raw poultry, blue for seafood and shellfish, and green for fruit and vegetables.
You should also replace cutting boards when they have cracks, crevices, chips, or grooves where bacteria can hide. Cracks and deep grooves are like breeding grounds for bacteria, which will increase the chance of cross contamination.
Here are some other tips for preventing cross-contamination:
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Avoid putting wood cutting boards in the dishwasher.
Use vinegar, salt, and lemon scrub.