A food worker puts on a clean pair of gloves before cleaning and sanitizing his knife and cutting board. He then chops ingredients for a salad.
What food hazard is most likely to contaminate the salad?
a. ?Clostridium botulinum
b. ?Pathogens on the knife blade
c. ?Plastic from the food worker’s gloves
d. ?Cleaning chemicals on the food worker’s gloves
The correct answer and explanation is:
The correct answer is b. Pathogens on the knife blade.
Explanation:
When a food worker wears gloves and begins food preparation, proper hygiene and safety practices must be followed to prevent contamination. The key hazard in this scenario is the pathogens on the knife blade. Here’s why:
- Pathogens on the Knife Blade: Even though the food worker put on a clean pair of gloves before cleaning and sanitizing his knife and cutting board, pathogens can still remain on the knife blade if the sanitizing step was insufficient. Incomplete sanitization or improper handling of the knife can result in harmful microorganisms remaining on the knife. These pathogens, such as Salmonella, E. coli, or Norovirus, can then transfer to the salad ingredients when the knife is used to chop them. Since fresh produce is often consumed raw, there’s a significant risk of contamination, leading to potential foodborne illnesses.
- Clostridium botulinum: Clostridium botulinum is a bacteria that causes botulism, primarily found in improperly canned or preserved foods. It thrives in anaerobic environments (without oxygen). Botulism is unlikely to be a hazard here because fresh vegetables and salad ingredients do not provide the conditions for this pathogen to grow, especially if they are kept at appropriate refrigeration temperatures. It’s not relevant to this scenario.
- Plastic from the Food Worker’s Gloves: While it’s important to check for physical contamination (e.g., pieces of plastic) from the gloves, this is an unlikely source of contamination compared to the potential for microbial contamination from the knife. If the gloves are properly used and intact, they should not pose a significant risk of contamination. The risk from plastic would be a concern if it tore or broke, but it is much less likely compared to microbial contamination.
- Cleaning Chemicals on the Food Worker’s Gloves: If cleaning chemicals were present on the gloves, they could potentially contaminate the food. However, this is unlikely if the gloves were changed after cleaning and before food prep, as the worker would be careful to remove any chemicals. Furthermore, most cleaning chemicals used in food establishments are designed to be food-safe when properly used and rinsed off.
Conclusion:
The most likely hazard in this scenario is pathogens on the knife blade. Proper cleaning and sanitization of kitchen tools, like knives, are crucial to preventing the spread of harmful microorganisms and ensuring food safety.