What are common mistakes when making Cross-contamination prevention?

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Accepted Answer

Using the same cutting board and knife for chicken then salad without washing — the single most dangerous home kitchen practice. Tasting a marinade that raw chicken has been sitting in. Washing raw chicken under running water — this SPREADS bacteria across the sink and surrounding surfaces (Health Canada, USDA, and FSA all advise against it). Leaving cooked food at room temperature for more than 2 hours (1 hour above 32°C). Using the same towel to dry hands after handling raw chicken and then dr