Answer :
Answer:
The correct answer is d. Bacteria from workers hands
Explanation:
There are mainly three types of food hazards physical, chemical and biological. The culprits of biological hazards are biological agents that are mostly bacteria and during preparation chances of getting biological food hazard is more.
Hands contain lots of bacteria which can go into the food while preparation therefore hand should be properly washed before preparing food to get rid of bacteria that can cause foodborne illness. Therefore bacteria from the worker hand is a biological hazard that must be removed during preparation.
The correct choice is: d. Bacteria from the worker's hands.
In the context of food safety, it's crucial to identify and eliminate hazards during food preparation to prevent foodborne illnesses. In this scenario, a food worker is preparing a raw fish fillet, and we need to determine which food hazard must be removed.
The options provided are:
Skin from fish - While some recipes call for cooking fish with the skin, others may not. This is generally a matter of preference rather than a safety hazard.
Bones from fish - Removing bones from fish is important for the texture and enjoyment of the meal, but they are not considered a food safety hazard in themselves.
The worker's single-use gloves - While gloves are important for maintaining hygiene, simply having gloves on does not identify a hazard unless they are contaminated. The correct use of gloves means they are changed regularly and not a risk.
Bacteria from the worker's hands - This option is the most relevant in terms of food safety. Bacteria can easily be transferred from unclean hands to food, leading to foodborne illnesses. It is essential for the worker to wash their hands thoroughly before handling food, especially raw fish, to reduce the risk of contaminating the fish with harmful bacteria.
To ensure safe food handling, the worker should:
- Wash their hands with soap and water before and after handling food.
- Use gloves when necessary and change them frequently, especially when switching between raw food and cooked items.
- Maintain a clean workspace to minimize bacterial contamination.
By removing bacteria from their hands, the food worker can significantly reduce the risk of foodborne illnesses and ensure a safe cooking process.
