What is cross-contamination?

Cross-contamination refers to the unintentional transfer of harmful bacteria or allergens from one food item to another. This often occurs when raw foods, such as meat or fish, come into contact with cooked or ready-to-eat foods, either directly or through surfaces, utensils, or hands. Understanding cross-contamination is crucial for food safety in any food service operation, as this transfer can lead to foodborne illnesses, posing serious health risks to consumers.

The concept emphasizes the importance of practicing proper food handling procedures, such as using separate cutting boards for raw and cooked foods, thoroughly washing hands and utensils, and storing food correctly to prevent the mixing of contaminants. By recognizing and preventing cross-contamination, food handlers can ensure a safer dining experience for customers.