Which of the following food safety measures is critical for avoiding Staphylococcus aureus?

Staphylococcus aureus is a type of bacteria commonly associated with food poisoning. One of the critical measures to prevent its spread and minimize risks is effective hand washing. This bacteria can be transferred from person to food, especially when food handlers do not properly clean their hands after being in contact with contaminated surfaces, skin, or other food products.

Hand washing with soap and water for at least 20 seconds before handling food, after using the restroom, or after any potential contamination is crucial in controlling the presence of Staphylococcus aureus. This practice reduces the likelihood of contamination and subsequent foodborne illness.

While proper refrigeration, cooking, and freezing are important food safety practices, they primarily target other types of bacteria or the prevention of spoilage, rather than directly addressing the transmission of Staphylococcus aureus through contaminated hands. Proper refrigeration helps slow down the growth of bacteria, cooking thoroughly can kill bacteria, and freezing food can preserve it, but these measures do not specifically mitigate the risk associated with the bacteria that might have already been introduced through improper hand hygiene. Therefore, hand washing is the most critical measure in preventing the spread of Staphylococcus aureus.