Which of the following is an example of cross contamination?

Cross-contamination refers to the transfer of harmful bacteria or allergens from one food item or surface to another, often through the use of shared utensils, equipment, or work surfaces. Using wrong colored tongs serves as an illustrative example of cross-contamination because colored tongs are often designated for specific food types—such as raw meat, cooked food, or vegetables—to prevent the mixing of potentially hazardous foods. If the wrong colored tongs are used, it implies that there is a risk of transferring bacteria from raw foods to cooked or ready-to-eat foods, which can lead to foodborne illnesses.

The other options, while important in their own right, do not exemplify cross-contamination in the same way. Using disposable gloves is a best practice for maintaining hygiene and preventing cross-contamination if changed properly. Storing food in sealed containers is an effective way to protect food from contaminants. Serving food immediately does not relate to cross-contamination, as it concerns the timing of food service rather than the safety mechanisms in handling food. Thus, the use of wrong colored tongs is a specific practice that can directly lead to cross-contamination if not adhered to correctly.