What type of measure should be used to prevent contamination when handling foods that could cause illness?

• A. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness
• B. Use only soap on hands
• C. Use metal utensils only
• D. It is not necessary

Answer: (A)

Using a physical barrier between hands and food prevents germs from moving onto the food and causing illness. Barriers like disposable gloves, clean utensils, deli paper, or protective covers keep hands, clothing, and surfaces from directly touching ready-to-eat or at-risk foods, which is a fundamental way to stop cross-contamination.

Handwashing with soap is essential for hygiene, but it doesn’t by itself create that ongoing barrier between hands and food during handling. Relying on soap alone can still allow transfers if contact occurs after washing or if gloves/utensils aren’t used. Using metal utensils only isn’t a blanket solution, since barriers protect regardless of material by physically separating hands from the food. Saying no measure is necessary ignores the real risk of contamination. Emphasizing a physical barrier focuses on the practical step that directly reduces how germs reach the food.