Define cross-contamination and identify two prevention strategies.

• A. Cross-contamination is the process of preserving foods by freezing.
• B. Cross-contamination is the transfer of pathogens between foods or surfaces; use separate cutting boards and knives for raw vs cooked foods, and wash hands/sanitize surfaces between tasks.
• C. Cross-contamination occurs only in households, not in commercial kitchens.
• D. Cross-contamination is when foods are mixed with spices.

Answer: (B)

Cross-contamination is the transfer of pathogens from one food or surface to another, often via hands, utensils, cutting boards, or towels. Using separate cutting boards and knives for raw versus cooked or ready-to-eat foods prevents hazardous bacteria from raw meat from reaching foods that won’t be cooked further. Washing hands and sanitizing surfaces between tasks removes and kills any contaminants that may have been picked up, stopping their spread to other foods or equipment. For example, juices from raw poultry can carry pathogens like Salmonella, so keeping equipment separate and cleaning hands and surfaces between steps breaks the transmission chain. The other choices don’t address the transfer of pathogens—freezing preserves but doesn’t prevent contamination, cross-contamination occurs in all settings, and mixing with spices isn’t about pathogen transfer.