There are two suggestions to minimize the potential for cross-contamination. The most important defense is to wash your hands, with soap, often. Secondly, have two cutting boards—one for raw proteins, and the additional board for all other foods. The potentially harmful contamination can occur when raw juices of protein come into contact with foods that will not be cooked further. And cutting board contamination isn’t the only way to spread tainting bacteria. The dirtiest places in your kitchen can also contribute to this health risk. The first question I ask clients when teaching them how to organize their kitchens and cook safely is to identify these places. No one guesses that the refrigerator door handle, sink, and microwave or oven door handle shoulder obscene amounts of bacteria. Clean these areas as often as you clean your counters.