What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria from one food or surface to another, which can lead to foodborne illnesses. This can occur when raw foods, such as meat or poultry, touch ready-to-eat foods or when contaminated utensils or surfaces come into contact with other foods. Understanding cross-contamination is crucial in food safety because it emphasizes the importance of keeping raw and cooked foods separate, maintaining cleanliness in food preparation areas, and using separate cutting boards and utensils where appropriate.

The other options represent important aspects of food safety but do not define cross-contamination. Cooking food to a safe temperature ensures that any harmful bacteria are killed, while proper storage in containers maintains food quality and prevents spoilage. Refrigerating leftovers is a good practice for food preservation, but does not address the mechanisms of contamination between different food items.