What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms, such as bacteria or viruses, from one food item or surface to another. This can occur through direct contact or indirectly via utensils, cutting boards, or hands that have come into contact with contaminated foods. It poses a significant risk because it can lead to foodborne illnesses when harmful pathogens are introduced to food that is ready to eat or has not yet been cooked safely.

This understanding is essential for maintaining food safety in any kitchen environment, as it highlights the importance of separating raw and cooked foods, using different cutting boards for different food types, and practicing good hygiene, such as washing hands thoroughly before handling food. By mitigating the risk of cross-contamination, food handlers can significantly reduce the chances of spreading foodborne illnesses.

The other options relate to general food safety practices but do not define what cross-contamination specifically means. Cleaning surfaces, cooking food, and proper storage are all important components of food safety but do not specifically address the transfer of harmful microorganisms.