What is defined as cross-contamination?

Cross-contamination is defined as the spreading of bacteria from one area to another, which can occur in food preparation and handling processes. This transfer can happen in various ways, such as through direct contact between raw and cooked foods or via surfaces, utensils, and hands that have come into contact with raw ingredients that harbor bacteria. Effective management of cross-contamination is crucial in kitchens and food service environments to prevent foodborne illnesses.

While other options mention related concepts, they do not encapsulate the full definition of cross-contamination as clearly as the correct choice. For instance, protecting from bacteria spread is a preventive measure rather than a definition, and mixing raw and cooked foods highlights a specific scenario that can lead to cross-contamination but is not the overarching definition itself. The use of clean utensils is also a preventive practice that helps to minimize cross-contamination rather than defining it.