What does using the same thermometer for cooked chicken and cold buffet items exemplify?

Using the same thermometer for cooked chicken and cold buffet items exemplifies a potential cross-contamination. This is crucial in food safety because a thermometer that has come into contact with cooked chicken, which might contain harmful pathogens, can transfer those pathogens to cold foods. If the thermometer is not sanitized between uses, bacteria from the cooked chicken could contaminate the cold items, posing health risks to consumers.

In food safety practices, it's essential to use separate utensils and equipment for different types of food, especially when transitioning between raw and cooked or potentially hazardous foods. Proper hygiene protocols dictate that any equipment used must be cleaned and properly sanitized to avoid cross-contamination. By understanding the risks associated with using the same thermometer without proper sanitation, food handlers can take appropriate measures to ensure food safety.