Objective To provide basis for effective prevention and control of foodborne disease outbreaks caused by cross contamination of raw and cooked food in China’s Mainland， the reletive epidemiological characteristics was studied from 2010 to 2020.Methods The outbreaks of foodborne diseases caused by cross-contamination of raw and cooked food in the food processing link reported by the national foodborne disease outbreak monitoring system from 2010 to 2020 was collected， and a descriptive analysis of its epidemiological characteristics was conducted.Results From 2010 to 2020， the national foodborne disease outbreak monitoring system reported 667 （1.85%） foodborne disease outbreaks caused by cross-contamination of raw and cooked foods， including 11 766 cases of illness and 4 deaths. The high incidence seasons were the second and third quarters. The high incidence area was the southern area. The occurrence places were mainly catering service places （66.4%， 443/667） and collective canteens （22.6%， 151/667）. Causal food （excluding unknown food， multiple food and mixed food） mainly included meat （26.2%，175/667） and aquatic food （14.1%， 94/667）. Pathogenic microorganisms and toxins were the main pathogenic factors. The top three were Vibrio parahaemolyticus， Salmonella， Staphylococcus aureus and their enterotoxins. The high risk foods for Vibrio parahaemolyticus were aquatic products （55.1%， 75/136） and meat （37.5%， 51/136）. The high risk food for Salmonella was meat （62.2%， 46/74）. There were regional differences in major pathogenic factors， among which Vibrio parahaemolyticus （χ²=26.3， P<0.001） and Salmonella （χ²=18.3， P<0.001） contamination were different in eastern， southern and southwestern China.Conclusion Cross-contamination of raw and cooked is an important food safety problem that can not be ignored. In high temperature seasons and southern regions， especially in catering services and collective canteens， it is necessary to strengthen the health management of animal food preparation， the operation specifications of food practitioners， and the cognitive training of microbial foodborne diseases.