What is a common cause of cross-contamination in a professional kitchen?

Prepare for the FCCLA Culinary Arts Test. Hone your skills with flashcards and multiple-choice questions, complete with hints and explanations. Get ready for your culinary journey!

Cross-contamination refers to the transfer of harmful bacteria or substances from one food item or surface to another, which can lead to foodborne illnesses. A common cause of this in a professional kitchen is the hands of foodservice workers and utensils. When foodservice workers handle raw foods like meat, poultry, or seafood and then touch ready-to-eat foods without proper handwashing, or if utensils used for raw foods are also used for cooked or ready-to-eat items without cleaning them, there's a significant risk of mixing harmful pathogens with foods that are safe to eat.

Proper hygiene and handling practices are crucial in preventing cross-contamination. This includes regularly washing hands, using separate utensils for different types of food, and maintaining a clean workspace. The importance of this practice cannot be overstated, as it plays a critical role in food safety and maintaining the health of customers.

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