A prep cook slices raw chicken and then, without cleaning, uses the same cutting board and knife to slice tomatoes for a salad. This is an example of which type of hazard?

Explanation

Transferring pathogens from raw chicken to a ready-to-eat food is biological cross-contamination. Raw poultry carries bacteria such as Salmonella and Campylobacter that will not be cooked off the salad. The board and knife must be washed, rinsed, and sanitized between tasks, or separate color-coded equipment must be used.