Employees may reduce foodborne illness by:

Frequent handwashing and changing gloves are essential practices that significantly reduce the risk of foodborne illness. Washing hands regularly helps remove contaminants that can be transferred to food from hands, such as bacteria and viruses. This is particularly important after handling raw food, using the restroom, or touching surfaces that may harbor pathogens.

In addition to handwashing, changing gloves frequently is crucial when switching between different types of food preparations or cooking tasks. Using clean gloves ensures that any potential contaminants from previous tasks do not cross-contaminate other food items. This two-pronged approach of hand hygiene and proper glove use is vital in maintaining food safety standards in any food handling environment, thus minimizing the chance of foodborne illnesses among customers.

Other options do not align with best practices for food safety. For example, changing gloves only once per shift would not adequately address potential contamination throughout the day, and washing hands only when deemed necessary neglects the importance of consistent hygiene. Finally, using gloves without prior handwashing could lead to transferring pathogens that may have been on the hands to the food being prepared.