Answer :
Final answer:
The most crucial hazard that must be removed during the preparation of a raw fish fillet is d. bacteria from the worker's hands, to prevent cross-contamination and ensure food safety.
Explanation:
A food worker preparing a raw fish fillet for cooking must remove bones from the fish as a part of the physical preparation process. However, when considering food safety hazards, the removal of bacteria from the worker's hands is critical to prevent cross-contamination. To maintain a clean environment, the worker must also ensure that all work surfaces, cutting boards, and utensils are properly washed with hot soapy water. Using separate cutting boards for raw meat, poultry, seafood, and eggs versus those used for fresh produce can help to further prevent the spread of germs. Thus, while removing skin and bones might be necessary based on the recipe, minimizing bacterial contamination is imperative to prevent foodborne illnesses.
The bacteria from the worker's hands is the food hazard must be removed during preparation.Therefore, the correct option is d.
What is a food hazard?
A food hazard is any biological, chemical, or physical agent present in food or food production that can cause harm to the consumer.When handling raw fish, the primary food hazard that needs to be addressed is the potential presence of harmful bacteria such as Salmonella, Vibrio, or Listeria that may be present on the fish or on the worker's hands.
To prevent the spread of harmful bacteria, the worker should wash their hands thoroughly with soap and water before and after handling the fish, and use proper food handling techniques.To prevent food hazards, food safety measures such as proper handling, storage, preparation, and cooking are crucial. Therefore, the correct option is d.
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