Final answer:
A food service worker must avoid handling food if they are infected to prevent contaminating the food with microorganisms that can lead to foodborne diseases. Personal hygiene, particularly handwashing, is essential to prevent such contamination, especially with foods that are not cooked before consumption.
Step-by-step explanation:
A food service worker must not have direct contact with food if they are an infected person, as this could lead to contaminated food and the spread of foodborne illnesses. Effective personal hygiene, such as regular handwashing, is crucial in preventing such contamination. Foods particularly susceptible to contamination include leafy greens, fresh fruits, shellfish, raw or undercooked poultry or meat, unpasteurized dairy products, and any foods handled without cooking. It is essential for food service workers to recognize when they should avoid handling food to ensure the safety of consumers.
Foodborne diseases can be contracted through ingestion of contaminated rice or meat, even after cooking, or from consumption of unpasteurized milk, under-cooked chicken, or contaminated water. These dangers highlight the importance of proper food handling and preparation practices, such as using gloves, observing hygienic preparation methods, and reaching sufficient cooking temperatures to kill bacteria.
Furthermore, it is critical to understand the concept of an infectious dose, which refers to the amount of a disease-causing agent needed to cause illness. Microorganisms, due to poor hygiene, can transfer from an infected person to food if proper handwashing is not practiced.