Answer :
Final answer:
Food handlers should change gloves when soiled, wash hands regularly, and sanitize surfaces and equipment to reduce contamination risks. They should also follow best practices for food storage, preparation, and cooking to prevent foodborne diseases.
Explanation:
To reduce the risk of contamination, food handlers must follow several crucial guidelines. One key rule is to change gloves if they become soiled, ensuring that contaminants are not spread during food preparation. Furthermore, it is essential to regular handwashing before and after handling food, after restroom use, and whenever hands become soiled. Wearing gloves while handling food protects both the food from bacteria on the hands and the food handler from potential contamination from the food. After working with food, especially if it involves raw meat or bacteria cultures, food handlers should dispose of gloves properly into a biohazard or designated waste container. To maintain safety, all food preparation surfaces and equipment, including gloves and utensils, must be sanitized regularly.
Food handlers can also prevent foodborne diseases by ensuring all perishable foods are stored properly and used before they expire, washing fresh produce before consumption, and cooking food to the appropriate internal temperatures using a cooking thermometer to ensure food safety.
