What is the major risk of mixing raw and cooked foods?

The major risk of mixing raw and cooked foods is cross-contamination. This occurs when harmful bacteria and pathogens from raw foods, such as raw meat, poultry, or seafood, make contact with foods that are already cooked and ready to be eaten. Cooked foods are safe to consume, but if they come into contact with raw foods, they can become contaminated with these harmful microorganisms, leading to foodborne illnesses.

Preventing cross-contamination is crucial for food safety; it includes practices such as using separate cutting boards for raw and cooked foods, and properly storing food in a way that minimizes contact. Understanding the implications of cross-contamination helps ensure that kitchens promote safe food handling practices to protect public health.