What is a risk associated with using a single cutting board for all food items?

Using a single cutting board for all food items significantly increases the risk of cross-contamination. Cross-contamination occurs when harmful microorganisms or allergens from one food item transfer to another, potentially causing foodborne illnesses. For example, if raw meat is cut on a board and then the same board is used for fresh vegetables without proper cleaning, bacteria from the meat can contaminate the vegetables. This is particularly concerning because while cooking may kill pathogens on the meat, the vegetables may be eaten raw, allowing any transferred bacteria to enter the consumer's system.

In environments where allergens are a concern, such as gluten or nuts, using a single cutting board can also lead to severe reactions if those allergens come into contact with non-allergen items. This makes proper food safety practices, including the use of separate cutting boards for different food types, crucial in preventing foodborne illnesses and ensuring the safety of food served to customers.