What is cross-contamination?

Cross-contamination refers specifically to the process by which harmful bacteria or microorganisms are transferred from one food item to another, often through the use of shared utensils, cutting boards, or surfaces. This can happen in a food preparation environment when raw foods—such as meat, poultry, or seafood—come into contact with ready-to-eat foods like fruits and salads. The risks associated with cross-contamination are significant, as they can lead to foodborne illnesses if pathogens are ingested.

Understanding this concept is crucial for food safety management. By recognizing how cross-contamination occurs, food handlers can implement practices such as using separate cutting boards for raw and cooked foods, proper handwashing, and maintaining clean surfaces to mitigate the risk of disease transmission. The other choices relate to important food safety principles, but do not capture the essence of cross-contamination as clearly as this option.