What does cross-contamination refer to?

Cross-contamination is defined as the transfer of harmful microorganisms from one food or surface to another. This concept is crucial in food safety as it helps prevent foodborne illnesses. When raw or contaminated food comes into contact with ready-to-eat foods or surfaces, pathogens such as bacteria, viruses, or parasites can be transferred, leading to potential health risks.

Understanding cross-contamination is essential for maintaining hygiene in food handling. Effective measures, such as separate cutting boards for raw meat and vegetables, proper handwashing, and careful food storage, help minimize the risk of cross-contamination.

The other choices do not accurately depict this concept—transferring nutritional value is not related to food safety, packing methods do not involve the transfer of contaminants, and the initial cooking process pertains more to food preparation rather than contamination issues.