Define cross-contamination in food handling.

Cross-contamination in food handling refers specifically to the transfer of pathogens, which include bacteria, viruses, and other harmful microorganisms, from one food item or surface to another. This can occur through various means, such as using the same cutting board or knife for raw meat and vegetables without proper cleaning in between. The concern with cross-contamination is significant because it can lead to foodborne illnesses, showcasing the need for strict hygiene protocols in kitchens.

The concept of cross-contamination emphasizes the importance of separating raw and cooked foods, as well as maintaining clean surfaces and equipment. Understanding this definition is crucial for anyone involved in food safety, as it directly relates to preventing the spread of harmful pathogens that can lead to food poisoning.

While the other options describe concepts related to food handling, they do not accurately reflect the specific definition of cross-contamination. For instance, transferring nutrients pertains to the nutritional aspects of food rather than safety, mixing food types addresses culinary techniques rather than contamination risks, and cooling food is a method for preventing spoilage rather than describing a means of contamination.