Which of the following is an example of a cross-contamination risk?

Using the same cutting board for raw meat and vegetables is a clear example of a cross-contamination risk because it can lead to the transfer of harmful bacteria from the raw meat to the vegetables. Raw meat often carries pathogens like Salmonella or E. coli, which can cause foodborne illnesses. When the same cutting board is used for both raw meat and vegetables without proper cleaning in between, any bacteria present on the meat can contaminate the vegetables. This poses a significant health risk, as the vegetables may not be cooked before consumption, allowing the pathogens to reach the consumer.

In contrast, cooking food to proper temperatures, storing food in airtight containers, and cleaning utensils after each use are all practices that help to prevent cross-contamination and ensure food safety. Proper cooking kills harmful bacteria, airtight containers prevent contamination from external sources, and cleaning utensils eliminates any residues from previous uses. Therefore, the choice that highlights a specific risk of cross-contamination is the one that involves using the same cutting board for raw meat and vegetables.