Of the following, what is a likely source for food contamination?

A sick employee sneezing on food is a likely source of food contamination because it introduces pathogens, such as bacteria or viruses, directly onto the food. This can occur when droplets from a sneeze carry infectious agents, which can then lead to foodborne illness if consumed. Practices to mitigate this risk include ensuring employees are well-trained in personal hygiene, emphasizing the importance of staying home when ill, and implementing policies for safe food handling.

In contrast, cooking chicken to the required internal temperature is a critical food safety practice that kills harmful bacteria, effectively preventing contamination. Similarly, using gloves and tongs to serve ready-to-eat foods helps to ensure that food remains uncontaminated by hands, which can carry germs. Chewing gum in the break room, while not ideal for maintaining a professional environment, does not directly contribute to food contamination in the same manner as an ill employee’s actions, unless proper hygiene practices are not followed after. Therefore, the act of a sick employee sneezing poses a more immediate and significant risk to food safety.