Which situation can contribute to foodborne illness?

Poor personal hygiene is a significant factor in the spread of foodborne illnesses. When food handlers do not practice proper hygiene – such as washing their hands before preparing food, after using the restroom, or after handling raw food – they can contaminate the food with harmful bacteria, viruses, or parasites. This contamination can lead to illness when the contaminated food is consumed.

Maintaining good personal hygiene is critical in food service settings to prevent cross-contamination and protect public health. For instance, if a food handler has not washed their hands after handling raw meats and then touches prepared foods, they can transfer pathogens, leading to potential outbreaks of foodborne illnesses.

In contrast, using stainless steel cookware, cooking food at the correct temperature, and serving food immediately are practices that help ensure food safety and reduce the risk of foodborne illnesses. Therefore, while all aspects of food handling are important, poor personal hygiene stands out as a direct contributor to the spread of illness.