Which practice can lead to food contamination in field storage?

Keeping raw and cooked foods together without separation is a significant practice that can lead to food contamination in field storage. This practice can cause cross-contamination, where harmful bacteria from raw foods, such as meats or unwashed vegetables, can transfer to cooked foods that are ready to eat. Once cooked food comes into contact with these pathogens, there is a risk of foodborne illness, as the cooked food can become unsafe for consumption despite being fully cooked initially.

In contrast, storing canned food at room temperature is generally acceptable as long as the temperature is controlled and the cans are not damaged. Labeling food items accurately is a good practice that helps manage food safety and track the freshness of food, while using airtight containers for leftovers helps prevent contamination and spoilage by protecting the food from exposure to microorganisms and air. Therefore, the correct answer highlights a critical issue in food safety management in field storage.