Definition: Transfer of harmful bacteria, allergens, or foreign material from one product/surface to another.
Types:
- **Direct**: Product-to-product contact (raw meat touching cooked food)
- **Indirect**: Via equipment, hands, utensils, surfaces
- **Airborne**: Bacteria carried in air from one area to another
Prevention in Cold Chain:
- Physical separation (raw/cooked products)
- Dedicated equipment for different product types
- Hygienic vehicle/facility design
- Proper cleaning and sanitation
- Staff hygiene and training
Related Terms: Food Safety, Hygiene, Allergen Control, Cleaning