A cook wiping her hands on her apron and then handling a knife is an example of:

The situation described illustrates cross-contamination, which occurs when harmful bacteria or pathogens are transferred from one surface or object to another. In this case, when the cook wipes her hands on her apron, any contaminants present on her hands can potentially be transferred to the knife when she handles it. This action compromises food safety because the knife could then introduce those pathogens into the food being prepared.

Cross-contamination is a critical concept in food safety as it can lead to foodborne illnesses when bacteria spread from raw foods, unclean surfaces, or contaminated hands to ready-to-eat foods. Understanding this process emphasizes the importance of proper handwashing techniques and maintaining clean work surfaces to prevent the transmission of harmful microorganisms.