A food worker vomits a few hours before he is scheduled to work. But he feels better in time for his shift when he arrives at work. He’s assigned to scoop ice cream for customers. What hazard is most likely to contaminate the ice cream he serves?

In this scenario, the most likely hazard that could contaminate the ice cream is biological contamination, specifically due to a pathogen that may be present in gastrointestinal illnesses. If the food worker experienced vomiting, it raises concerns about possible viral or bacterial infections, such as norovirus or Salmonella, which are commonly transmitted through contaminated food or surfaces.

1. Transmission of Pathogens: The worker could still carry pathogens that can be shed in vomit or through contaminated hands after using the restroom. Even if he feels better, he may not be fully free of pathogens.

2. Ice Cream as a Ready-to-Eat Food: Ice cream is considered a ready-to-eat food, meaning it can be consumed without any further cooking that would eliminate potential pathogens. Any transfer from the worker’s hands to the ice cream scooping implements or directly into the ice cream could pose a risk of contamination.

3. Preventative Measures: It is crucial for food workers to follow strict hygiene protocols, including frequent handwashing, especially after any illness symptoms. In this case, the worker should likely remain home until fully symptom-free and cleared to return to work.

Overall, the primary hazard concerning the scenario described is biological, specifically due to the potential presence of pathogens from gastrointestinal illness that poses a risk to food safety.