How should cross-contamination be described and prevented?

• A. Cross-contamination occurs when food is contaminated by pests; prevent with pest control.
• B. Cross-contamination is the transfer of hazards between surfaces or foods; prevent with separate equipment, color coding, and proper cleaning.
• C. Cross-contamination means using cold water; no prevention needed.
• D. Cross-contamination is a legal term for avoidable waste.

Answer: (B)

Cross-contamination is the transfer of hazards between surfaces or foods, such as pathogens or allergens, through contact or shared utensils and equipment. To prevent it, use separate equipment for raw and ready-to-eat foods, implement color coding for cutting boards and knives, and clean and sanitize surfaces and utensils properly between tasks. This approach directly limits how contaminants can move from one item to another, especially when handling raw meats and ready-to-eat foods. The other options describe unrelated ideas—pests introduce issues, not the transfer between surfaces; using cold water doesn’t address the transfer mechanism; and it isn’t a legal term related to waste.