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A food worker prepares a raw fish fillet for cooking. what food hazard must be removed during preparation?
a. skin from fish
b. bones from fish
c. the worker’s single-use gloves
d. Bacteria from the worker hands
The correct answer is d. Bacteria from workers hands
There are mainly three types of food hazards physical, chemical and biological. The culprits of biological hazards are biological agents that are mostly bacteria and during preparation chances of getting biological food hazard is more.
Hands contain lots of bacteria which can go into the food while preparation therefore hand should be properly washed before preparing food to get rid of bacteria that can cause foodborne illness. Therefore bacteria from the worker hand is a biological hazard that must be removed during preparation.
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