Which practice helps reduce foodborne illness when handling food?

Using gloves or utensils is an effective practice that significantly reduces the risk of foodborne illness when handling food. This method acts as a barrier between hands and food, minimizing direct contact, which is crucial since pathogens can easily spread from person to food.

By utilizing gloves or utensils, food handlers can prevent the transfer of bacteria, viruses, and other harmful contaminants that may reside on their hands, especially after touching surfaces or raw food items. This is particularly important in a food service setting, where the potential for cross-contamination is high.

In addition, gloves should be used correctly—ensuring they are changed frequently, particularly when switching tasks (e.g., from handling raw meat to preparing vegetables), and they must be disposed of properly after use. Proper use of utensils also helps to maintain hygiene and encourages safer food handling practices throughout a food establishment.