What does cross-contamination refer to in food service?

Cross-contamination is a critical concept in food safety that refers specifically to the transfer of harmful bacteria, allergens, or pathogens from one food item to another. This often occurs when raw foods, such as meat or vegetables, come into contact with cooked or ready-to-eat foods, which can lead to foodborne illnesses. Effective food handling practices, such as using separate cutting boards for raw meats and fresh produce, as well as proper cleaning and sanitizing of surfaces and utensils, are essential to prevent cross-contamination. Understanding this risk is vital for maintaining food safety standards in any food service environment.