What does the term ‘cross-contamination’ refer to in food safety?

The term ‘cross-contamination’ specifically refers to the transfer of harmful bacteria or allergens from one food or surface to another. This process can occur in various ways, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or using utensils that have come into contact with allergens on foods that do not contain those allergens. The risk of cross-contamination is a significant concern in food safety practices because it can lead to foodborne illnesses or allergic reactions in consumers.

Understanding this concept is crucial for anyone involved in food preparation and safety, as preventing cross-contamination is one of the fundamental practices to ensure that food remains safe to eat. The other options describe different aspects of food safety but do not capture the essence of cross-contamination.