Which of the following actions can prevent food contamination?

Conducting regular employee health checks is vital for preventing food contamination because it ensures that employees who handle food are not carrying illness that could be transmitted through food. Regular health screenings can identify symptoms of foodborne illnesses, such as gastrointestinal issues, that might indicate an employee is unwell and could pose a risk to food safety. Ensuring that only healthy employees are involved in food preparation helps maintain a sanitary environment and reduces the likelihood of pathogens entering the food supply.

In contrast, using unwashed utensils, keeping food uncovered, and storing raw meats above vegetables all present significant risks to food safety. Unwashed utensils can transfer harmful bacteria to food, uncovered food can be exposed to contamination from airborne pathogens or pests, and storing raw meats above vegetables increases the risk of cross-contamination from juices that can drip down onto the produce. These practices can inadvertently introduce contaminants into the food supply, making it crucial to maintain proper food handling and storage methods.