Wendys Training Practice Test

Which practice reduces the risk of foodborne illness from bacteria?

1. Using poor quality ingredients

2. Prepping food a day ahead

3. Maintaining good personal hygiene

4. Working while ill

The correct answer is: Maintaining good personal hygiene

Maintaining good personal hygiene is crucial in reducing the risk of foodborne illness caused by bacteria. When food workers practice proper hygiene, such as frequent handwashing, wearing clean uniforms, and avoiding touching their face or hair, they significantly lower the chances of contaminating food with harmful bacteria. This practice helps ensure that any germs that could potentially cause illness are not transferred to the food, protecting both the staff and customers. In contrast, using poor quality ingredients can lead to higher risks of foodborne illness, as bad ingredients may already harbor bacteria. Prepping food a day ahead can be safe if proper storage and handling methods are followed, but it does not inherently reduce the risk of bacteria; instead, it could introduce risks if not managed correctly. Working while ill poses severe risks, as employees can easily spread illnesses to food and surfaces, increasing the likelihood of contamination and foodborne illnesses.