A pastry chef changes tools and washes hands after handling raw eggs and before decorating cupcakes with whipped cream. What potential issue is the chef most likely avoiding by taking these actions?
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✓ Correct answer: B. Cross-contaminationThe correct answer is cross-contamination. Cross-contamination is when harmful bacteria are transferred from one substance or object to food, which can occur when handling raw eggs without proper hygiene measures. Washing hands and changing tools between tasks can prevent bacteria from transferring to other food items, such as whipped cream. Allergic reactions are typically caused by exposure to allergens, which is not necessarily prevented by handwashing and changing tools. Color bleeding and flavor mixing are not related to cross-contamination caused by handling raw eggs.
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