What does cross-contamination mean in food safety?

Cross-contamination in food safety refers to the transfer of harmful bacteria or allergens from one food or surface to another, particularly between raw and cooked foods. When a cutting board that has been used for raw foods, such as meat or poultry, is not properly cleaned and is then used for cooked foods or ready-to-eat items, the bacteria present on the raw foods can contaminate the cooked foods. This can lead to foodborne illnesses when the contaminated food is consumed.

The other options describe practices that may lead to unsafe food handling but do not specifically address the concept of cross-contamination. Cooking meats to different temperatures pertains to ensuring that each type of meat reaches a safe internal temperature to kill pathogens, while improper storage of leftovers may lead to spoilage or growth of bacteria but doesn't involve the transfer of contaminants from one food to another. Using various spices in the same dish does not relate to cross-contamination and is a common practice in cooking. Thus, the definition related to using the same cutting board for raw and cooked foods accurately captures the essence of cross-contamination.