Which of the following best explains why employees in food service should wash their hands often and handle food only when necessary?

• A. To increase the shelf life of food by adding natural oils from skin
• B. To reduce the amount of nutrients in the food
• C. To prevent the transmission of pathogenic microorganisms to food
• D. To enhance the flavor of food through direct contact

Answer: (C)

Verified step by step guidance

1. Understand the role of hand hygiene in food service: Employees' hands can carry microorganisms, including pathogens, that can contaminate food.
2. Recognize that pathogenic microorganisms are harmful microbes that can cause foodborne illnesses if transferred to food.
3. Identify that washing hands frequently removes these pathogens, reducing the risk of contamination and subsequent illness.
4. Note that handling food only when necessary minimizes opportunities for pathogens to be transferred from hands to food.
5. Conclude that the primary reason for handwashing and limited food handling is to prevent the transmission of pathogenic microorganisms to food, ensuring food safety.