Name one common food safety hazard in a kitchen environment.

Cross-contamination is a prevalent food safety hazard in kitchen environments because it involves the transfer of harmful microorganisms from one food item to another. This can occur through direct contact, such as using the same cutting board for raw meat and vegetables without proper cleaning. Cross-contamination can lead to foodborne illnesses, as pathogens can thrive in various foods and be inadvertently transferred to those that are ready to eat.

Understanding this hazard is crucial for maintaining a safe food preparation environment. Proper food handling practices, including using separate utensils, surfaces, and storage for different food items, can significantly reduce the risk of cross-contamination. This practice not only ensures food safety but also enhances overall kitchen hygiene.

In contrast, the other options presented do not pose the same level of risk regarding immediate safety concerns. Low temperature, while potentially hazardous for food safety, is more commonly linked with improper food storage rather than a direct hazard during normal kitchen operations. Excessive cooking time can lead to food quality issues rather than safety hazards, and overcooked food is typically more about palatability than compromising safety.