Why are cut foods considered hazardous?

Cut foods are considered hazardous primarily because cutting can transfer bacteria from the surface to the interior of the food. When food is cut, any bacteria present on the surface can be introduced into the inner portions of the food where conditions may be more favorable for bacterial growth. This is particularly concerning for foods that are not cooked after being cut, as the bacteria can potentially multiply and lead to foodborne illnesses when consumed.

Understanding this hazard is critical for food safety, as it highlights the importance of proper handling and storage of cut foods. Adequate food handling practices, such as washing hands and surfaces, using clean utensils, and promptly refrigerating cut foods, can help minimize the risk of bacterial contamination.