Niagara Region Food Handler Certification Practice Exam 2025 - Free Food Handler Practice Questions and Study Guide

The primary prevention method for avoiding Staphylococcus aureus contamination is improving personal hygiene. This bacterium is commonly found on the skin and in the noses of healthy individuals, making personal hygiene vital in preventing its transfer to food. Regularly washing hands with soap and water, especially before handling food and after touching potentially contaminated surfaces, significantly reduces the risk of contamination.

Maintaining cleanliness and ensuring that those who prepare food keep their hands and surfaces clean can effectively minimize the chances of introducing Staphylococcus aureus into food products. While other methods, such as minimizing food storage time and controlling temperatures, are also important in food safety, they do not directly address the source of contamination that comes from human carriers. Proper hygiene is the first line of defense in preventing this pathogen from entering the food chain.