What is cross-contamination?

Cross-contamination is best defined as the transfer of harmful microorganisms from one food item to another. This can occur through direct contact between foods, such as when raw meat touches vegetables, or indirectly, such as when utensils or cutting boards that have come into contact with contaminated food are then used with ready-to-eat foods. Understanding cross-contamination is critical in food safety because it directly relates to the risk of foodborne illnesses.

The correct answer emphasizes the importance of controlling the movement of pathogens in a kitchen environment. Food handlers must be vigilant about separating raw and cooked foods, maintaining cleanliness of surfaces and utensils, and properly storing food to prevent any cross-contact that could lead to contamination.

In contrast, the other options do not accurately capture the essence of cross-contamination. While mixing raw and cooked foods is related, it does not encompass the broader concept of pathogen transfer. Cleaning surfaces is an essential practice to prevent contamination but does not define cross-contamination itself. Lastly, the use of pesticides in food storage pertains to food safety but is unrelated to the concept of cross-contamination. Understanding these distinctions helps food handlers maintain a safe environment and reduce the risk of foodborne illnesses.