1. To reduce the risk of cross-contamination between different types of food.
2. To prevent the spread of bacteria and viruses.
3. To avoid transferring bacteria or viruses from one food to another.
4. To reduce the risk of food poisoning.
5. To inhibit the growth of harmful microorganisms.
6. To reduce the risk of food contamination.
7. To keep food safe for consumption.
8. To ensure proper hygiene in the kitchen.
9. To avoid the spread of germs to other surfaces or people.
10. To keep food clean and free from dirt and debris.