In relation to food safety, what is the main concern when handling raw and cooked foods?

The main concern when handling raw and cooked foods is cross-contamination. This occurs when harmful bacteria or pathogens from raw foods, such as raw meat or poultry, are transferred to cooked foods or ready-to-eat foods. This can happen through direct contact or via utensils, cutting boards, or hands that have been in contact with raw foods. The risk of foodborne illnesses significantly increases if raw and cooked foods come into contact with each other and are not handled correctly.

Cross-contamination is particularly critical in food safety because cooked foods are intended to be free from pathogens, while raw foods may contain harmful microorganisms. Proper food safety practices, such as using separate utensils and cutting boards for raw and cooked foods, washing hands thoroughly between handling different food types, and storing foods in a way that prevents contact, are all essential measures to avoid cross-contamination and ensure food safety.