What does "cross-contamination" refer to in culinary practices?

Cross-contamination refers to the transfer of harmful bacteria or other pathogens from one food item to another, typically as a result of improper handling or storage practices. This can occur in various ways, such as using the same cutting board for raw meat and vegetables without proper sanitization in between, or placing cooked food on a plate that previously held raw food. Preventing cross-contamination is essential in culinary practices to ensure food safety and reduce the risk of foodborne illnesses. Recognizing and managing cross-contamination is a fundamental skill for a culinary professional, as it directly impacts the hygiene and safety of food being prepared and served.