Due to the workload, it is best to use one single knife to cut different food. E.g.: Cut roast beef then cheese with the same knife.

Tip#2 - Keep knives, slicers, and cutting boards clean! No! Never use the same tool for different food without washing it first! Cross-contamination can occur when work surfaces and equipment are not well-cleaned and sanitized. Suppose you use the slicer to slice some roast beef, and then you use that same equipment to cut some cheese without properly cleaning and sanitizing. In that case, the meat may transfer pathogens to the cheese. CDC reports that 1 in 6 Americans (48 million) contract foodborne illnesses each year. That means it is up to you to ensure safety, especially if you take into account that some consumers are unaware of how these diseases spread or even the best practices to avoid them. As food handlers, you have to be the bridge between customers and safe practices. It is vital to clean and sanitize work surfaces, cutting boards, utensils, and equipment when switching between products. A good idea is to use color-coded cutting boards and utensils for different products. This informative video from the International Dairy Deli Bakery Association presents some instructions for cleaning equipment in 4 steps. Watch from 0:38 to 4:27. https://youtu.be/haCQ_iaTdwU.

Reference: Food Bourne Burden on cdc.gov. Photo by Aaron Thomas on Unsplash