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

The definition of cross-contamination in food safety is specifically related to the transfer of harmful bacteria from one food to another. This can happen in various ways, such as when raw meat comes into contact with vegetables or when utensils used for raw foods are not properly cleaned before being used with ready-to-eat foods. The key element of cross-contamination is the movement of pathogens, which can lead to foodborne illnesses.

Understanding this definition is crucial for maintaining food safety standards in both home kitchens and professional food service environments. It emphasizes the importance of proper food handling practices to prevent illness, which is a fundamental principle of food safety protocols. This is why option B stands as the correct answer, as it encapsulates the essence of cross-contamination clearly and accurately.

In contrast, other options touch on important food safety concepts, such as the need to separate raw and cooked foods or the appropriate washing of fruits and vegetables, but these do not specifically address the transfer of harmful bacteria, which is the core aspect of cross-contamination.