What is a common practice that can lead to food contamination?

Using contaminated equipment is a common practice that can lead to food contamination because equipment that has not been properly cleaned and sanitized can harbor harmful bacteria and pathogens. For example, cutting boards, utensils, and cooking surfaces that come into contact with raw foods, such as meat or eggs, can transfer contaminants to other foods if not cleaned properly. This cross-contamination is a significant risk factor that can lead to foodborne illnesses.

In contrast, cooking with a thermometer ensures that food reaches safe temperatures needed to kill harmful microorganisms. Proper hand washing is crucial in preventing the spread of germs to food, while storing food at safe temperatures helps prevent the growth of bacteria. Together, these practices contribute to food safety, making it essential to focus on equipment cleanliness to prevent contamination.