What best defines cross-contamination?

Cross-contamination is best defined as the transfer of harmful microorganisms from one food or surface to another. This process can occur when raw food items, such as meat, poultry, or seafood, come into contact with cooked or ready-to-eat foods, surfaces, utensils, or equipment that have not been properly sanitized.

Understanding cross-contamination is crucial for food safety because it helps prevent foodborne illnesses. Harmful microorganisms that are present on one food item can easily spread to another through direct contact or even through contact with contaminated surfaces. Effective food safety practices, including proper handwashing, cleaning of surfaces, and the use of separate utensils for raw and cooked foods, are vital in preventing cross-contamination in food preparation environments.