Answer :
Final answer:
A sick employee who sneezes on food and failing to wash hands when changing gloves are clear sources of food contamination. Cooking chicken to the correct temperature is essential for safety, not a contamination risk. Awareness of these practices is crucial for preventing foodborne illnesses.
Explanation:
Understanding Food Contamination Sources
Food contamination can occur from various sources, but it's essential to recognize the significant ones to ensure food safety. Among the options provided, two stand out as potential sources of contamination.
1. A Sick Employee Who Sneezes on Food
This is a prime example of how food contamination can occur. If an employee who is ill sneezes on food, pathogens from their respiratory system can get transferred to the food, making it unsafe for consumption. Such actions can easily spread foodborne illnesses, emphasizing the importance of hygiene in food handling.
2. Failing to Wash Hands When Changing Gloves
Another major source of contamination arises when food workers fail to wash their hands between tasks, especially when changing gloves. If hands are not washed, bacteria can be transferred from gloves to food, leading to potential foodborne diseases even with the use of gloves.
3. Cooking Chicken to the Correct Internal Temperature
Cooking chicken to the appropriate internal temperature of 165°F (74°C) is critically important to kill harmful bacteria. This does not contribute to food contamination; rather, it is a technique for ensuring food safety. Proper cooking is a defense against foodborne pathogens that may be present in raw poultry.
In conclusion, while cooking food to the right temperature is vital for food safety, a sick employee sneezing on food and failing to wash hands when changing gloves are both likely sources of food contamination.
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