What is one consequence of cross-contamination?

Heightened foodborne illness risks is the correct answer because cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, or from surfaces or utensils to food. This transfer can lead to the contamination of food that may not normally pose a health risk, thus significantly increasing the potential for foodborne illnesses. For example, if raw chicken juices contaminate salad ingredients, the salad can become a vehicle for pathogens, potentially leading to food-related sickness in consumers.

Improved food flavor, increased employee morale, and extended food shelf life do not arise as direct consequences of cross-contamination; in fact, they do not relate to food safety practices. Instead of enhancing flavors or morale, cross-contamination presents serious health risks that must be carefully managed in food preparation environments.