Which of the following is a common risk when grilling?

The common risk of cross-contamination of food is particularly significant when grilling due to the various types of raw ingredients that are often used, such as meats, vegetables, and marinades. This risk arises when juices or particles from raw foods come into contact with cooked foods or surfaces that may not be adequately sanitized. For example, if raw chicken is placed on a plate and then that same plate is used for grilled vegetables without being cleaned, there’s a high likelihood of transferring harmful bacteria, leading to foodborne illnesses.

Additionally, grilling often involves handling different ingredients and tools, which can increase the chances of cross-contamination if proper hygiene practices are not maintained. This includes not just the foods themselves but also the equipment used, such as grill utensils and cutting boards. Awareness and implementation of safe food handling practices, such as using separate utensils for raw and cooked foods, are essential in mitigating this significant risk associated with grilling.