Cross-contamination is considered which type of hazard?

Cross-contamination is primarily recognized as a biological hazard. This occurs when harmful microorganisms such as bacteria, viruses, or parasites are transferred from one food item, surface, or person to another. For instance, using the same cutting board for raw meat and vegetables without proper sanitation can lead to the transfer of pathogens, resulting in foodborne illnesses.

Understanding cross-contamination as a biological hazard highlights the importance of maintaining strict hygiene and sanitation practices in food handling. Preventative measures include using separate cutting boards for different food types, thorough handwashing, and regular cleaning of surfaces and utensils. These practices are essential for minimizing the risk of spreading pathogens and ensuring food safety.

The other categories such as physical hazards involve foreign objects that could cause injury or illness, chemical hazards pertain to harmful substances that can contaminate food, and allergen hazards focus specifically on ingredients that could trigger allergic reactions. While cross-contamination can lead to various types of contamination, its direct link to the transfer of biological pathogens defines it primarily as a biological hazard.