What is cross-contamination in food service?

Cross-contamination in food service refers to the transfer of harmful bacteria or other pathogens from one food item or surface to another. This can occur in various ways, such as when raw meats come into contact with ready-to-eat foods or when cutting boards and utensils used for raw ingredients are not properly cleaned before being used with cooked foods. Understanding cross-contamination is critical in food safety, as it is a primary cause of foodborne illnesses.

By recognizing the risk involved in handling different food items, food service personnel can implement proper hygiene practices, such as using separate cutting boards for meat and vegetables or thoroughly washing hands and surfaces after contact with raw food. This proactive approach helps ensure that the food served is safe for consumption and minimizes the risk of contamination that could lead to severe health consequences for customers.