A food worker at a café prepares drinks with a pitcher of milk she stores on the counter. The food worker washes her hands and puts on new gloves when switching tasks from operating the cash register to preparing drinks for customers. What food hazard is likely to contaminate the drinks she prepares? O a. Pieces of torn gloves b. Bacteria multiplying in the milk O c. Viruses from the customers she serves O d. Soap residue from when she washes her hands Review Later Leave question feedback
The correct answer and explanation is:
The correct answer is: b. Bacteria multiplying in the milk.
Explanation:
The scenario describes a food worker storing a pitcher of milk on the counter, which is likely kept at room temperature. Milk is a time-temperature control for safety (TCS) food, meaning it is highly perishable and needs to be stored at or below 41°F (5°C) to prevent the growth of harmful bacteria. When milk is left at room temperature for extended periods, bacteria such as Listeria monocytogenes or Escherichia coli can grow and multiply rapidly, potentially leading to foodborne illnesses.
Why other options are incorrect:
- Pieces of torn gloves (a): While torn gloves are a contamination risk, there is no indication in the scenario that the gloves were damaged or poorly handled. The worker also changes gloves when switching tasks, reducing this risk.
- Viruses from the customers she serves (c): Viruses, like norovirus or hepatitis A, can contaminate food through improper hygiene practices, but the worker is washing her hands and wearing gloves when handling drinks. These practices reduce the risk of viral contamination significantly.
- Soap residue from when she washes her hands (d): Proper handwashing techniques involve thoroughly rinsing off soap, and any remaining soap residue is unlikely to contaminate drinks at a hazardous level. There is no mention of improper handwashing in the scenario.
Key Points:
- Milk stored at room temperature creates an ideal environment for bacterial growth due to its nutrient-rich composition.
- The danger zone for food is between 41°F (5°C) and 135°F (57°C), where bacteria multiply most quickly.
- To minimize risks, milk should always be stored in a refrigerator and kept out of the danger zone.
Proper storage of milk is critical to ensuring the safety of the drinks prepared in the café.