There is nothing wrong with using the same knife for cutting vegetables that you use for raw meats, poultry, seafood, and eggs.
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According to the Kansas State University Research and Extension Service, one of the most common food safety errors people make is “cross contamination.” Cross-contamination takes place when disease-causing organisms are transferred from one type of food to another. One such example is using the same knife to first cut or slice raw meat and then vegetables. Following a good food safety practice requires you to wash hands before and after touching cooked or raw foods; clean cutting boards before cutting anything; clean utensils; and place cooked meats and raw meats separately on different plates. All of this can drastically reduce food-borne illness.