What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful bacteria or pathogens from one food item to another, which can pose a serious risk to food safety and public health. This transfer can occur through various means, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or by placing cooked food back onto a plate that previously held raw food.

Understanding cross-contamination is critical for preventing foodborne illnesses, as it emphasizes the importance of proper food handling practices that separate different types of food, especially raw and cooked products. Recognizing this concept helps food handlers implement necessary precautions, such as cleaning and sanitizing surfaces and utensils to avoid any unintended transmission of harmful microorganisms that could lead to contamination of food.