Which food safety practice will help prevent biological hazards?
- Storing chemicals away from food
- Removing pits and bones from food
- Washing hands before preparing food
- Using cleaning chemicals away from food
The correct answer and explanation is :
The correct answer is 3. Washing hands before preparing food.
Explanation:
Food safety is crucial to prevent biological hazards, which include harmful microorganisms like bacteria, viruses, fungi, and parasites that can contaminate food. Among the various practices that help prevent biological hazards, washing hands before preparing food is one of the most effective and essential practices.
- Washing hands before preparing food is vital because hands are one of the most common ways that biological hazards are transmitted to food. Contaminated hands can transfer harmful pathogens to food items during preparation or serving. For instance, if a person touches raw meat or unclean surfaces and then touches ready-to-eat food, they can introduce harmful bacteria like Salmonella or Escherichia coli into the food. According to the Centers for Disease Control and Prevention (CDC), proper handwashing, including the use of soap and water for at least 20 seconds, can significantly reduce the transmission of these pathogens.
- Storing chemicals away from food (Option 1) is essential for preventing chemical hazards, not biological hazards. Chemicals such as cleaners, sanitizers, or pesticides should be stored away from food to prevent contamination, but they do not directly address the risk of biological hazards like bacteria or viruses.
- Removing pits and bones from food (Option 2) is primarily a physical safety concern, aimed at preventing choking hazards or injuries, rather than biological contamination. While it is important for safety, it does not specifically prevent biological hazards.
- Using cleaning chemicals away from food (Option 4) is a good practice to avoid chemical contamination but does not directly address the issue of biological hazards. The focus here is on preventing chemical rather than biological contamination.
In summary, washing hands before preparing food is the most effective practice in preventing the spread of harmful microorganisms and ensuring food safety.