Define cross-contamination and name two practical prevention methods in a kitchen.

• A. Cross-contamination is the transfer of pathogens or allergens from one surface to another; prevention includes using separate cutting boards and utensils for raw versus ready-to-eat foods and cleaning/sanitizing surfaces between tasks.
• B. Cross-contamination is caused by spoiled food; prevention is to discard leftovers.
• C. Cross-contamination only occurs with raw chicken; prevention is to cook all foods to 165°F.
• D. Cross-contamination is when foods spoil due to time; prevention is to chill foods rapidly.

Answer: (A)