Certified Dietary Manager (CDM) Practice Exam

What does "cross-contamination" mean in food service?

1. The mixing of different food types

2. The transfer of harmful bacteria or substances from one food item to another

3. The process of marinating foods

4. The use of shared utensils

The correct answer is: The transfer of harmful bacteria or substances from one food item to another

Cross-contamination refers specifically to the transfer of harmful bacteria or other pathogens from one food item to another. This is a critical concept in food safety, as it can lead to foodborne illnesses if not properly managed. For instance, when raw meat is prepared on a cutting board and then used for ready-to-eat foods without adequate cleaning in between, harmful bacteria from the meat can contaminate the other foods. Understanding cross-contamination is vital for dietary managers and those in food service as it highlights the importance of maintaining proper hygiene and using separate utensils and equipment for different food types. This concept is crucial in preventing dangerous bacteria, such as Salmonella or E. coli, from spreading between food items, thereby ensuring the safety and health of consumers. The other options mention related food handling concepts but do not precisely define cross-contamination. Mixing different food types or using shared utensils, for example, may contribute to cross-contamination, but they do not capture the essence of the term itself, which is specifically about the transfer of harmful substances.