What is cross-contamination?

Cross-contamination refers to the transfer of harmful microorganisms such as bacteria, viruses, or parasites from one surface or food item to another. This can occur in various ways, such as when raw meats come into contact with vegetables that are to be served raw or when kitchen utensils used for raw food touch cooked food without being properly sanitized. Understanding cross-contamination is crucial in food safety, as it directly contributes to foodborne illnesses. By preventing cross-contamination, food handlers can ensure that food remains safe for consumption.

The other options, while related to food safety, describe different issues: cooking at improper temperatures is more about the cooking process, mixing raw and cooked foods can lead to cross-contamination but is a narrower scenario, and altering food's flavor does not pertain to the transfer of harmful organisms. Only the transfer of harmful microorganisms accurately defines the essence of cross-contamination in food safety.