What is cross-contamination?

What is cross-contamination?

• A. A cleaning process
• B. A transfer of bacteria from a source to ready-to-eat food by direct or indirect means
• C. A method of cooking
• D. A type of spoilage

Answer: (B)

Cross-contamination means transferring bacteria or other contaminants from one source to another, especially onto foods that won’t be cooked before eating. This can happen directly, such as touching ready-to-eat food with contaminated hands, or indirectly, through contaminated surfaces, utensils, equipment, towels, or dripping juices. Because ready-to-eat foods may not be heated again to kill germs, even small transfers can cause illness. Examples include raw chicken touching a salad, using the same knife or cutting board for raw meat and then for vegetables without cleaning, or a dirty cloth touching finished foods. Preventing it involves separating raw and cooked foods, cleaning and sanitizing surfaces and equipment, washing hands regularly, and using dedicated tools or color-coded boards. Other options describe cleaning, cooking, or spoilage, which are not about the transfer of contaminants to ready-to-eat foods.

Cross-contamination means transferring bacteria or other contaminants from one source to another, especially onto foods that won’t be cooked before eating. This can happen directly, such as touching ready-to-eat food with contaminated hands, or indirectly, through contaminated surfaces, utensils, equipment, towels, or dripping juices. Because ready-to-eat foods may not be heated again to kill germs, even small transfers can cause illness. Examples include raw chicken touching a salad, using the same knife or cutting board for raw meat and then for vegetables without cleaning, or a dirty cloth touching finished foods. Preventing it involves separating raw and cooked foods, cleaning and sanitizing surfaces and equipment, washing hands regularly, and using dedicated tools or color-coded boards. Other options describe cleaning, cooking, or spoilage, which are not about the transfer of contaminants to ready-to-eat foods.