What is the definition of cross-contamination in food handling?

Cross-contamination in food handling refers to the transfer of harmful bacteria or pathogens from one food item to another, which can occur through various methods such as using the same cutting board for raw meat and vegetables without proper cleaning in between. This process poses a significant risk for foodborne illnesses, as it can introduce contaminants to foods that may not be cooked before consumption, such as salads or fruits.

The other choices address different aspects of food safety but do not align with the definition of cross-contamination. Cooking food to a safe temperature is vital to kill bacteria, packaging food for storage is about maintaining food quality and safety, and thawing food on the counter, while a method of defrosting, can also lead to unsafe conditions if it causes bacteria to multiply. Understanding cross-contamination helps in promoting safe food handling practices to prevent contamination and ensure food safety.