Which scenario could potentially lead to cross-contamination?

Using the same cutting board for raw chicken and vegetables can lead to cross-contamination because raw poultry often harbors harmful bacteria, such as Salmonella or Campylobacter. When the same surface is used for both raw chicken and vegetables, there is a risk that bacteria from the chicken can transfer to the vegetables. This transfer can occur even if the vegetables appear clean, as microscopic bacteria can remain on the cutting board and contaminate the additional food items prepared on it.

By contrast, using separate cutting boards for raw meat and vegetables helps mitigate this risk by ensuring that any bacteria present on the raw meat do not contaminate the vegetables. Similarly, cooking food to the appropriate internal temperatures effectively kills harmful bacteria, and regularly cleaning kitchen surfaces helps to remove any potential contaminants. Therefore, option B specifically represents a direct scenario that could lead to cross-contamination, highlighting the importance of using appropriate food safety practices in the kitchen.