Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, often through direct contact or shared surfaces. This can happen in kitchens when raw meats touch vegetables or when utensils are not properly cleaned after use. It poses a significant risk to food safety and can lead to foodborne illnesses. To prevent cross-contamination, it is essential to practice good hygiene and food handling techniques. This includes using separate cutting boards for raw meat and fruits and vegetables, washing hands frequently, and ensuring that cooking surfaces are sanitized. Proper storage of food items can also help minimize the risk.