What is the approved method for cutting bacon used in sandwiches?

The approved method for cutting bacon used in sandwiches, which involves placing the bacon on a tan cutting board and cutting it in half crosswise, is important for several reasons. First, using a designated cutting board, such as the tan one indicated, helps maintain kitchen organization and reduces the risk of cross-contamination. Different colors of cutting boards are typically used to differentiate between types of food, thereby ensuring that raw meats and other food items do not come into contact and compromise food safety.

Cutting the bacon in half crosswise is practical for sandwich preparation, as it allows for easier handling and better portion control for the sandwiches, ensuring that they fit properly and are visually appealing when assembled. This method is efficient and aligns with standard kitchen practices aimed at streamlining workflow while adhering to safety protocols.

In contrast, slicing directly on the countertop is unhygienic as it does not provide a proper surface that can be easily sanitized. Using only a white cutting board might not comply with color-coded safety systems, and cooking the bacon before cutting, while it could facilitate easier slicing, is not necessary when the bacon can be cut raw following safe kitchen handling practices.