What are the three legs of the food safety stool?

The correct response highlights key components of food safety that are crucial for maintaining a safe and hygienic food service environment. The three legs of the food safety stool emphasizing Employee Health, No Bare Hand Contact, and Adequate and Proper Hand Washing reflect essential practices in food safety management.

Employee health is foundational because it ensures that those handling food are not carriers of foodborne illnesses. Maintaining a healthy workforce reduces the risk of contaminating food with pathogens that can lead to illness.

The focus on no bare hand contact is vital as it serves to minimize the transfer of bacteria and viruses from hands directly to food. This practice encourages the use of utensils, gloves, or other barriers, effectively reducing the risk of cross-contamination.

Lastly, adequate and proper hand washing is critical as it is the most effective way to remove contaminants from hands that could otherwise transfer to food. Understanding the correct techniques for hand washing, along with regular compliance, helps to eliminate pathogens and ensure food is safe for consumption.

Each of these elements works together to create a robust food safety system, and neglecting any component can compromise food safety and public health. The other options contain important aspects of food safety, but they do not encapsulate the three critical areas necessary to construct a comprehensive safety framework