Which is an example of a cross-contamination risk?

Which is an example of a cross-contamination risk?

• A. Using the same knife for raw meat and vegetables without washing
• B. Cooking food to the recommended temperature
• C. Storing eggs in their original carton
• D. Keeping different types of food separately in the refrigerator

Answer: (A)

Using the same knife for raw meat and vegetables without washing is a clear example of a cross-contamination risk. This occurs because raw meat can harbor harmful bacteria that, when transferred to vegetables, can lead to foodborne illnesses. The bacteria can survive on the knife and contaminate the vegetables, which are usually consumed raw and not cooked again, increasing the risk of illness. Proper food safety practices require the use of separate utensils and cutting boards for raw meat and ready-to-eat foods to prevent this type of contamination. In this context, cooking food to the recommended temperature, storing eggs in their original carton, and keeping different types of food separately in the refrigerator are all practices that help minimize the risks of foodborne illness and ensure safe food handling. They do not contribute to cross-contamination; rather, they promote safety and hygiene in food preparation and storage.

Using the same knife for raw meat and vegetables without washing is a clear example of a cross-contamination risk. This occurs because raw meat can harbor harmful bacteria that, when transferred to vegetables, can lead to foodborne illnesses. The bacteria can survive on the knife and contaminate the vegetables, which are usually consumed raw and not cooked again, increasing the risk of illness. Proper food safety practices require the use of separate utensils and cutting boards for raw meat and ready-to-eat foods to prevent this type of contamination.

In this context, cooking food to the recommended temperature, storing eggs in their original carton, and keeping different types of food separately in the refrigerator are all practices that help minimize the risks of foodborne illness and ensure safe food handling. They do not contribute to cross-contamination; rather, they promote safety and hygiene in food preparation and storage.