What is the primary factor causing cross-contamination in food handling?

The primary factor causing cross-contamination in food handling is the transfer of harmful bacteria from one food item to another. This process can occur in various ways, such as using the same cutting board or knife for raw meat and vegetables without proper cleaning in between, or when bacteria from one food type contaminate another through improper storage or handling.

Understanding this aspect is crucial for maintaining food safety, as harmful bacteria can lead to foodborne illnesses. By focusing on how bacteria can spread between foods, food handlers can implement better practices to prevent contamination, such as using separate utensils for raw and cooked foods, washing hands frequently, and ensuring proper storage practices to minimize contact between raw and ready-to-eat foods.

Other factors like allergens and improper cooking temperatures are significant in food safety but do not directly pertain to cross-contamination, which specifically relates to the transfer of bacteria. The mixing of raw and cooked food items is also a risk for cross-contamination, but it falls under the larger issue of how bacteria are transferred from one food to another, which underscores why the transfer of harmful bacteria is the focal concern in cross-contamination scenarios.