How can contamination of food occur in the field during preparation?

Contamination of food in the field during preparation primarily occurs through unclean hands, surfaces, or equipment. When individuals handle food without proper hygiene practices, they can introduce harmful pathogens and contaminants. For example, if a food preparer has not washed their hands after using the restroom or has come into contact with dirty surfaces or utensils, they can transfer bacteria or viruses to the food being prepared.

In addition, equipment that has not been properly sanitized can harbor harmful microorganisms that can contaminate food items. Therefore, maintaining a clean environment and using sanitized tools and equipment are essential to minimize the risk of foodborne illnesses.

While employing clean utensils is crucial for food safety, the option that focuses on the broader aspects of hygiene—such as hands, surfaces, and equipment—is more comprehensive and accurately reflects the major causes of food contamination in preparation settings. Other options, such as smoking while cooking or using organic ingredients, do not directly relate to contamination in the way that unclean hands and surfaces do.