What is cross-contamination in food safety?

Cross-contamination is defined as the transfer of harmful microorganisms from one food or surface to another. This can occur during food preparation when raw foods, such as meats, come into contact with other foods, like vegetables, or when utensils and cutting boards that have been in contact with contaminated foods are not properly cleaned before being used with other ingredients. This process poses a significant risk in food safety because it can lead to foodborne illnesses.

The concept highlights the importance of maintaining strict hygiene practices in food handling, such as using separate cutting boards for raw and cooked foods, thoroughly washing hands and cooking surfaces, and storing foods properly. Being aware of cross-contamination enables food handlers to minimize the risk of spreading pathogens, ultimately ensuring food remains safe to eat.

The other choices describe different food processes or practices that do not relate directly to the transfer of harmful microorganisms. Mixing food types, freezing, and applying heat are generally seen as methods to prepare or preserve food but do not inherently include the risk of contamination that is characteristic of cross-contamination.