What does 'cross-contamination' refer to in food safety?

Cross-contamination refers specifically to the transfer of harmful bacteria or pathogens from one food item to another, which can lead to foodborne illnesses. This often occurs when raw foods, particularly meats, come into contact with other food items, such as fruits or vegetables that are ready to be consumed without cooking. For example, using the same cutting board for raw chicken and then for fresh salad without sanitizing it first poses a risk, as bacteria from the chicken could contaminate the salad. Understanding cross-contamination is crucial for implementing safe food handling practices, as it helps prevent the spread of harmful microorganisms that can compromise food safety and cause health issues.

The other choices do not accurately describe cross-contamination. While the storage temperature of food, flavor mixing, and the separation of raw and cooked foods are important aspects of food safety, they do not pertain directly to the concept of cross-contamination, which focuses on the transmission of pathogens between food items.