What does an infected person contribute to in the food preparation process?

An infected person contributes to foodborne illness in the food preparation process because they can carry harmful microorganisms or pathogens. When an individual who is sick handles food, they may inadvertently transfer these pathogens through direct contact or by contaminating surfaces and utensils. This can lead to the spread of foodborne illnesses among consumers, highlighting the importance of proper hygiene and health regulations in food safety practices. Ensuring that infected individuals do not engage in food preparation is critical in preventing outbreaks and maintaining public health.