What items can be considered physical barriers for food handling?

The correct answer identifies both utensils and gloves as physical barriers in food handling because these items play a crucial role in preventing direct contact between food and potentially contaminated surfaces or hands.

Gloves act as a protective covering for hands, minimizing the risk of transmitting pathogens from food handlers to the food. When food workers use gloves, they provide a sanitary barrier that is essential when preparing or serving food, particularly ready-to-eat items.

Utensils are also vital physical barriers since they reduce the need for hands to touch food directly. By using spoons, tongs, scoops, and spatulas, food handlers can serve and manipulate food without risking contamination from their hands. Properly using these utensils not only helps maintain food safety but also promotes good hygiene practices in food service.

Together, gloves and utensils create a comprehensive system for safe food handling, significantly lowering the risk of foodborne illnesses by ensuring that food is kept free from contaminants during preparation and serving.