Define cross-contamination.

The concept of cross-contamination is primarily associated with food safety practices, particularly in a kitchen or food preparation context. It refers to the transfer of harmful bacteria or other contaminants from one food item, surface, or utensil to another, which can lead to foodborne illnesses. This can occur in various ways, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or touching contaminated surfaces and then handling food.

Understanding this definition is crucial for anyone involved in food handling, as preventing cross-contamination is a key aspect of maintaining food safety and hygiene. Following proper procedures such as keeping raw and cooked foods separate, using designated equipment for different food types, and ensuring thorough cleaning practices helps minimize the risk of cross-contamination and protects customers from potential health hazards.

The other options, while related to food safety in various contexts, do not accurately depict the specific nature of cross-contamination. For instance, mixing different types of food can be a part of cooking or meal preparation but does not necessarily imply a safety issue unless it involves contaminated items. Cooking at high temperatures can eliminate some bacteria, but it doesn't address the transfer of bacteria between items. Finally, using non-food-safe materials can pose risks but is not a direct