What practice is most likely to increase the risk of cross contamination or cross-contact?

Choosing poor personal hygiene as a practice most likely to increase the risk of cross-contamination is accurate because it directly affects how pathogens can be transferred from one surface or food item to another. When food handlers do not wash their hands properly or frequently, they can carry viruses and bacteria from their hands onto food, utensils, or surfaces. This can occur after using the restroom, touching raw food, or even after handling cleaning supplies. Since proper handwashing is one of the first lines of defense against foodborne illness, neglecting it significantly elevates the potential for cross-contamination.

In contrast, using separate cutting boards is a practice designed to minimize cross-contamination. When different cutting boards are designated for raw meat, poultry, seafood, and fresh produce, the likelihood of harmful bacteria transferring between them is reduced, which enhances food safety. Proper food labeling helps prevent confusion about food items, ensuring that allergens and other safety concerns are clearly communicated, thus further mitigating the risk of cross-contact. Cooking food to the correct temperatures is essential for killing pathogens and ensuring that food is safe to consume, which also reduces the risk of foodborne illness.