What does cross-contamination refer to in food safety?

Cross-contamination in food safety specifically refers to the transfer of bacteria or pathogens from one food item to another, especially in the context of handling raw and cooked foods. This can happen through direct contact, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or indirectly, where bacteria from raw foods contaminate surfaces, utensils, or hands that then come in contact with other foods.

This is crucial to understand because preventing cross-contamination is key in food handling to minimize the risk of foodborne illnesses. An awareness of proper food handling techniques, including the segregation of raw and cooked foods, helps ensure that bacteria do not spread, thereby protecting consumers' health. The other options relate to aspects of food safety but do not capture the specific definition of cross-contamination as it applies to the transfer of harmful microbes between foods.