Utah Food Safety Practice Test 2025 - Free Food Safety Practice Questions and Study Guide

Question: 1 / 400

Which organism is most likely to cause foodborne illness from unwashed hands of employees?

Staphylococcus aureus

Staphylococcus aureus is particularly known for its ability to cause foodborne illness due to contamination stemming from improper personal hygiene, such as unwashed hands. This organism produces toxins that can lead to food poisoning if foods are contaminated by an infected person, especially if those foods are served without further cooking. It is often associated with ready-to-eat foods, salads, and dishes made with high-protein ingredients, highlighting the importance of handwashing to prevent its spread.

While other pathogens can also be transmitted by unwashed hands, Staphylococcus aureus is uniquely associated with the direct transfer of staphylococcal enterotoxins from individuals, making it a primary concern in food service settings where personal hygiene practices are critical to safety.

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Norovirus

Clostridium perfringens

Bacillus cereus

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