Raw foods dripping onto ready-to-eat foods is an example of what type of hazard?

The situation described represents cross-contamination, which occurs when harmful bacteria or pathogens from raw foods make contact with ready-to-eat foods. This transfer can happen when raw foods, such as meats, poultry, or seafood, leak juices onto foods that are not cooked further, like salads or sandwiches.

Understanding this concept is crucial in food safety because cross-contamination can lead to foodborne illnesses. By ensuring that raw foods are properly stored, prepared, and cooked, food handlers can mitigate the risk associated with cross-contamination. This emphasizes the importance of employing practices such as using separate cutting boards for raw and ready-to-eat foods, and ensuring adequate storage methods to prevent any dripping from occurring.

Recognizing cross-contamination as a unique hazard helps professionals in the food industry implement specific strategies to maintain food safety standards, contributing to a safer dining experience for consumers.