What defines cross contamination in food handling?

Cross contamination in food handling is defined as the transfer of harmful germs, bacteria, or allergens from one food or surface to another. This typically occurs when raw food, such as meat or poultry, comes into contact with ready-to-eat foods, utensils, equipment, or surfaces without proper cleaning in between. The movement of these pathogens can lead to foodborne illness, making it essential for food handlers to practice proper hygiene and separation techniques to avoid this risk.

This concept is crucial in maintaining food safety standards, as it emphasizes the importance of keeping raw and cooked or prepared foods separate. Understanding cross contamination helps food handlers implement measures such as using separate cutting boards for raw meat and vegetables, washing hands and surfaces regularly, and using sanitized utensils, which can significantly reduce the risk of foodborne illnesses.