In food safety, what does the term 'cross-contamination' refer to?

In food safety, 'cross-contamination' specifically refers to the transfer of harmful bacteria or other microorganisms from one food item to another, which can lead to foodborne illnesses. This can occur through direct contact, such as using the same utensils or cutting boards for different food types without proper cleaning in between.

For instance, if raw chicken is prepared on a cutting board, and then that same board is used for ready-to-eat vegetables without thorough cleaning, harmful bacteria from the chicken can contaminate the vegetables. This highlights the importance of separating raw and cooked foods as well as maintaining proper hygiene practices during food preparation to prevent cross-contamination.

The other options, while related to food safety, describe practices aimed at reducing contamination rather than defining the term itself. Using different cutting boards for different food types is a preventative measure to avoid cross-contamination. Cleaning surfaces before food preparation is another precautionary measure to ensure a safe food handling environment. Storing raw meat above cooked food in a refrigerator is actually a harmful practice that could lead to cross-contamination if juices from the raw meat drip onto the cooked food, thus emphasizing the importance of proper food storage techniques.