A food worker at a cafe prepares drinks with a pitcher of milk stored on the counter. The food worker washes her hands and puts on new gloves when switching tasks from operating the cash register to preparing drinks for customers.

What food hazard is likely to contaminate the drinks she prepares?

A. Pieces of torn gloves
B. Bacteria multiplying in the milk
C. Viruses from the customers she serves
D. Soap residue from when she washes her hands

The drinks prepared by the food worker are most likely to be contaminated by bacteria multiplying in the milk, which is stored at room temperature on the counter. Correct option is B. Bacteria multiplying in the milk.

Explanation:

The most likely food hazard that could contaminate the drinks prepared by the food worker is B. Bacteria multiplying in the milk. This is because the pitcher of milk stored on the counter is at risk for bacterial growth due to improper temperature control. Food safety guidelines suggest that perishable items such as milk should be kept refrigerated to prevent the rapid multiplication of harmful bacteria. Consequently, even with proper handwashing and glove use, the pre-existing bacteria in the milk can result in contamination of the drinks. Although the worker is switching tasks properly, she must also ensure that the milk is stored correctly to prevent any health hazards.

Proper refrigeration is critical because many bacteria can multiply quickly at room temperature, leading to foodborne illnesses. Bacteria such as Salmonella and Shigella are examples of pathogens that can be present in poorly handled or stored food products, posing serious health risks.It is important to note that thorough cooking can kill many types of bacteria, but since milk for drinks is typically not cooked, it must be stored at safe temperatures to remain safe for consumption.