Nevada Food Handlers Card Practice Test

Cross-contamination is the transfer of pathogens or contaminants from one surface or food to another, especially onto foods that will not be cooked before serving. This is why using the same cutting board or knife for raw meat and ready-to-eat foods without proper cleaning is risky—bacteria from the raw item can move onto foods that won’t be heated to kill them. The concept focuses on the movement of contaminants, not flavors, cleaning actions, or how foods are stored. For example, raw chicken on a cutting board can leave bacteria on the surface, which can then transfer to lettuce or fruit if that same board is used again without washing.