Name three common kitchen safety practices.

The selection that includes washing hands frequently, using separate cutting boards for raw meats and vegetables, and keeping knives sharp highlights essential kitchen safety practices. Handwashing is critical in preventing cross-contamination and the spread of pathogens, particularly in food preparation environments. This practice helps ensure that harmful bacteria from raw foods do not transfer to ready-to-eat items.

Using separate cutting boards for raw meats and vegetables is another fundamental practice that prevents cross-contamination. Different boards help ensure that the juices and bacteria from raw meats do not come into contact with vegetables or other foods that will be consumed raw, thus mitigating the risk of foodborne illnesses.

Keeping knives sharp is also important for safety. Dull knives can slip, increasing the risk of accidents and injuries. A sharp knife allows for more controlled cuts, making food preparation safer and more efficient. These practices are foundational to kitchen safety and promote a hygienic and safe environment for food preparation.