What type of barrier is recommended to prevent contamination from germs that may lead to foodborne illnesses?

A physical barrier is essential in preventing contamination from germs and reducing the risk of foodborne illnesses. This type of barrier includes any physical separation that can prevent harmful microorganisms from coming into contact with food. Examples include using gloves, hairnets, barriers on food display cases, or separate utensils for raw and cooked foods. These barriers effectively protect food from environmental contaminants, as well as from employees who may inadvertently introduce pathogens into food.

In this context, chemical barriers do not apply, as they refer to substances used to kill or inhibit the growth of microorganisms, rather than physical separations. Biological barriers involve aspects related to the living organisms themselves, like the immune systems of animals or humans, which isn't relevant to this context. An emotional barrier is not applicable here as it pertains to psychological or emotional factors, not physical safety in food handling. Thus, the emphasis on a physical barrier highlights its crucial role in safeguarding food against contamination and mitigating the risk of foodborne illnesses.