Cross contamination is defined as which of the following?

• A. The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands.
• B. The process of heating food to kill bacteria
• C. The contamination of air with chemicals
• D. The polite handling of food during service

Answer: (A)

Cross contamination means the transfer of harmful bacteria from one surface or item to another, such as from raw meat to ready-to-eat foods via cutting boards, knives, or hands. This is a fundamental hazard addressed in HACCP because pathogens can move from a contaminated source to foods that may not be cooked further, or that won’t be heated adequately, leading to illness. To prevent it, kitchens separate raw and ready-to-eat foods, use dedicated equipment or clean and sanitize between tasks, wash hands thoroughly, and store foods to avoid contact between potential contamination sources and ready-to-eat items. The other options describe heating to kill bacteria, contamination of air with chemicals, or handling style during service—not transfers of contamination between foods—so they don’t define cross contamination.