Which of the following indicates a cross-contamination risk?

Using the same utensils for raw and cooked foods presents a significant cross-contamination risk because it can transfer harmful bacteria from the raw foods to the cooked foods. Raw meats and other uncooked items often carry pathogens that can cause foodborne illnesses. When utensils, such as knives, cutting boards, or tongs, are used for raw food and then reused for cooked food without proper washing in between, these pathogens may contaminate the cooked food, which is intended to be safe for consumption.

This practice directly undermines food safety protocols, which emphasize the importance of preventing cross-contamination at all stages of food preparation. In contrast, using separate cutting boards for meat and vegetables, storing raw meat on the bottom shelf, and washing vegetables in cold water are actually methods that help to minimize cross-contamination. Maintaining separation between raw and cooked items, as well as keeping raw meats below other foods in storage to avoid drips, are crucial steps in safe food handling practices.