What is cross-contamination in food safety?

Cross-contamination in food safety refers to the transfer of harmful bacteria or other pathogens from one surface or food item to another, which can lead to foodborne illnesses. This definition highlights the crucial role that surfaces, utensils, and food items play in maintaining food safety. When bacteria from raw meat, for example, come into contact with cooked food or fresh produce, it poses a significant health risk if proper sanitation practices are not followed.

Understanding cross-contamination is vital for preventing foodborne diseases. Effective practices such as using separate cutting boards for raw and cooked foods, regularly sanitizing surfaces, and washing hands between food handling tasks are all strategies to mitigate this type of contamination. This concept underscores why food safety protocols emphasize cleanliness across all stages of food preparation.