Which of the following is a common factor contributing to cross-contamination?

Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, which can happen during food preparation and handling. Handling raw food and then touching cooked food is a prime example of this because raw foods, particularly meats, can harbor pathogens that can lead to foodborne illnesses. When the same hands, utensils, or surfaces are used for both raw and cooked items without proper washing, it creates a pathway for these bacteria to contaminate the cooked food, making it unsafe for consumption.

In contrast, using pre-packaged foods only, employing cleaning protocols infrequently, or relying solely on frozen ingredients does not inherently lead to cross-contamination. Pre-packaged foods often come ready to eat or require minimal handling, and using frozen ingredients does not facilitate contamination by themselves. Cleaning food contact surfaces only once a day may increase the risk of contamination over time but does not directly illustrate the immediate transfer of pathogens that characterizes cross-contamination, as seen in the handling of raw and cooked foods.