What is cross-contamination?

Cross-contamination refers specifically to the process where harmful bacteria or pathogens are transferred from one food item to another, often due to improper handling practices. This transfer can occur through direct contact, such as when raw meat touches fresh vegetables on a cutting board, or indirectly, through utensils, hands, or surfaces that haven’t been properly sanitized. Understanding cross-contamination is crucial for food safety, especially in environments like quick-serve restaurants, where the mixing of raw and cooked foods can easily lead to foodborne illnesses. Proper training and practices, such as using separate cutting boards and utensils for different types of food, are necessary to prevent cross-contamination and ensure the health of customers.