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Answer :
In this scenario, the food worker is using gloves while cleaning and sanitizing a knife and cutting board, which ensures that the tools are free from pathogens or residues that could contaminate food. However, after this task, the same pair of gloves is used to chop ingredients for a salad.
The most likely food hazard in this situation is D. Cleaning chemicals on the food worker's gloves.
Here's why:
Pathogens on the knife blade (Option B) - Cleaning and sanitizing the knife should have eliminated this risk. However, if not done thoroughly, some pathogens could remain.
Plastic from the food worker’s glove (Option C) - While theoretically possible, it is less likely than the other options given that food-grade gloves are designed to minimize this risk.
Cleaning chemicals on the food worker's gloves (Option D) - After cleaning and sanitizing, it's possible that some cleaning chemical residues remain on the gloves. These chemical residues can be transferred to the salad ingredients, posing a chemical contamination hazard.
Clostridium botulinum (Option A) - This bacterium is generally associated with improperly processed canned foods and is less relevant to the scenario described.
In a real food safety environment, it is best practice to change gloves after handling cleaning chemicals before touching food to prevent contamination. Ideally, the food worker should wash their hands and put on a fresh pair of gloves after cleaning and before handling food. This practice helps to ensure that no cleaning chemicals or pathogens are transferred to the ingredients.
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Final answer:
The most likely hazard to contaminate the salad is the cleaning chemicals on the food worker's gloves. This could happen if the gloves were not properly rinsed after cleaning and sanitizing the knife and cutting board.
Explanation:
The most likely food hazard that could contaminate the salad in the scenario described is D. Cleaning chemicals on the food workers gloves. This is because the food worker put on the gloves before cleaning and sanitizing his knife and cutting board. If the gloves were not properly rinsed off before he started chopping ingredients, residues from the cleaning procedures could potentially contaminate the food. These residues could be harmful if ingested, introducing a chemical hazard. Pathogens on the knife blade (option B) could also be a concern, but this is less likely since the knife was cleaned and sanitized before use. Option A, Clostridium botulinum, is typically associated with improperly canned foods and is less likely in this scenario. Plastic from the food worker's glove (option C) is also an unlikely contaminant.
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