To reduce foodborne illness, employees should:

Changing gloves as needed is crucial in preventing the spread of foodborne illness. Food handlers can come into contact with various contaminants throughout their tasks, such as raw meat juices, vegetables, and other food items. By changing gloves when switching between different types of food, or after handling any potential contaminants, employees can minimize the risk of cross-contamination, which is a common cause of foodborne illnesses.

In practice, this means that if an employee is working with raw poultry and then needs to prepare fresh vegetables, it is essential to change gloves to prevent the transfer of harmful bacteria from the raw meat to the ready-to-eat items. Similarly, gloves should be changed if they are torn or soiled, ensuring safe food handling at all times.

The other options present practices that could contribute to higher risks of foodborne illness rather than mitigate them. Regular hand washing and changing gloves as needed are fundamental practices in maintaining food safety in any food handling operation.