What does the term "cross-contamination" refer to in food safety?

The term "cross-contamination" in food safety specifically refers to the transfer of harmful bacteria or substances from one food item to another. This process can occur through various means, such as using the same utensils or cutting boards for different types of food without proper cleaning in between. When harmful pathogens from raw foods, such as meat or poultry, come into contact with ready-to-eat foods, it can lead to foodborne illnesses. Understanding cross-contamination is vital for maintaining proper food safety practices, as it highlights the importance of keeping raw and prepared foods separate to avoid any risk of foodborne pathogens spreading.

The other options, while related to food safety practices, do not capture the essence of cross-contamination as accurately. For instance, using different cutting boards for meat and vegetables is a practice designed to prevent cross-contamination rather than an example of it; mixing raw and cooked foods also poses risks but describes specific scenarios that can lead to contamination rather than defining the concept itself. Improper storage of food items involves different safety concerns, such as temperature or organization, and does not directly pertain to the transfer of pathogens between food types.