What is cross-contamination in food safety?

Cross-contamination in food safety refers to the transfer of harmful bacteria or pathogens from one food item to another, which can lead to foodborne illnesses. This typically occurs when raw foods, such as meat or poultry, come into contact with ready-to-eat foods, such as salads or cooked dishes. Effective food safety practices, such as using separate cutting boards and utensils for different types of food and ensuring proper cleaning of surfaces, help prevent cross-contamination.

The other options do not accurately describe cross-contamination. Cooking food at too low a temperature relates to undercooking food, potentially allowing harmful bacteria to survive. Storing food in the fridge is a general practice for food preservation, which does not inherently lead to contamination. The mixing of different food groups in one dish does not address the risk of bacteria transferring between items.