Service staff should always avoid ________________ contact with food items.

Service staff should always avoid ________________ contact with food items.

• A. With gloves
• B. Double-gloved
• C. Using tongs only
• D. Bare-hand

Answer: (D)

Direct contact with food using bare hands is avoided to prevent contamination. Skin can carry bacteria and other residues, and touching ready-to-eat foods with bare hands can transfer those microbes to the food and to surfaces. The safer approach is to use barriers like clean gloves or utensils such as tongs or scoops. Hands should be washed before putting on gloves and after removing them, and gloves must be changed if they become torn or soiled or when switching between tasks. By limiting direct hand contact, the risk of foodborne illness is reduced and food safety is better protected.

Direct contact with food using bare hands is avoided to prevent contamination. Skin can carry bacteria and other residues, and touching ready-to-eat foods with bare hands can transfer those microbes to the food and to surfaces. The safer approach is to use barriers like clean gloves or utensils such as tongs or scoops. Hands should be washed before putting on gloves and after removing them, and gloves must be changed if they become torn or soiled or when switching between tasks. By limiting direct hand contact, the risk of foodborne illness is reduced and food safety is better protected.