An expert food inspector has some tips to make sure you're staying healthy and safe while preparing food in your kitchen at home.
Danny Ripley, with the Metro Health Department, says to cut your vegetables first and then the meat second so there is no cross-contamination.
If that's not possible, try this.
"We have two separate cutting boards for produce and raw animal products, two knives for produce and raw animal products - separate utensils," Ripley said.
And it's important to properly wash utensils and cutting boards by sanitizing them.
Ripley says it's best to air-dry your utensils rather than use paper towels or cloth towels.
One more thing to keep in mind: when you buy fresh fruits or veggies, rinse them when you prep to get any chemicals that may still be on them from the farm.
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