What is one of the best practices for preventing staphylococcus contamination in food?

Using barriers such as gloves when handling ready-to-eat foods is an effective practice for preventing staphylococcus contamination. Staphylococcus aureus is a type of bacteria commonly found on the skin and in the noses of healthy individuals. When food is handled, these bacteria can transfer from hands to food, leading to potential foodborne illness.

By wearing gloves, food handlers create a physical barrier that minimizes the risk of contamination from their hands. Additionally, this practice aligns with the principles of good personal hygiene, as it encourages regular handwashing and reduces direct contact with food items. This is particularly crucial for ready-to-eat foods that do not require further cooking, as they are consumed without any additional treatment that could eliminate pathogens.

Storing foods at high temperatures, boiling all food before serving, or leaving foods uncovered may introduce risks rather than mitigate them. Therefore, using gloves is a proactive and practical method for ensuring food safety in environments where ready-to-eat items are prepared.