Final answer:
Food handlers pose a greater threat for contaminating food when they engage in poor hygiene practices, such as handling or preparing foods with unwashed hands, cross-contamination, and failure to maintain proper temperature control.
Step-by-step explanation:
Food handlers pose a greater threat for contaminating food when they engage in poor hygiene practices, such as handling or preparing foods with unwashed hands. For example, if a food handler fails to wash their hands after using the restroom and then handles food without gloves, they can transfer harmful microorganisms to the food, increasing the risk of contamination. Cross-contamination is another significant factor.
If a food handler uses the same cutting board or knife to prepare raw poultry and then uses them to prepare ready-to-eat foods like fruits or vegetables, the pathogens from the raw poultry can be transferred to the other foods. Lastly, failure to maintain proper temperature control can also contribute to food contamination. If food is not stored or cooked at the correct temperatures, bacteria can multiply rapidly and cause foodborne illnesses.