What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful bacteria or allergens from one surface or food item to another, which can lead to foodborne illness. This often occurs when raw foods, such as meats, come into contact with ready-to-eat items, like salads, either through direct contact or via contaminated utensils, cutting boards, or hands.

Understanding this concept is crucial for food safety because preventing cross-contamination is one of the key practices to minimize the risk of spreading pathogens that can cause illness. Ensuring that different food types are stored separately, using dedicated equipment for raw and cooked foods, and maintaining cleanliness are all essential steps to prevent cross-contamination in the kitchen. The other answer choices relate to important food safety issues but do not define cross-contamination directly. For instance, cooking food at unsafe temperatures pertains more to proper cooking practices, while using expired products or improper storage relates to food quality and safety but do not involve the specific transfer of contaminants between surfaces or food items.