What action should be taken if a food handler wants to taste food to ensure the right seasoning?

Using a clean utensil for each taste is crucial for maintaining food safety and hygiene. When a food handler tastes food, an appropriate practice is to use a clean spoon or other utensil each time to prevent cross-contamination. This means that any bacteria or contaminants from the food handler's mouth will not be introduced back into the food being prepared, thus ensuring it remains safe for consumption.

This practice is especially important in a professional kitchen where multiple people may be handling food. Ensuring that each tasting is done with a fresh utensil minimizes the risk of foodborne illnesses. Additionally, it allows the food handler to accurately gauge the seasoning without compromising the integrity of the dish or the safety of the consumers.

In contrast, tasting directly from the cooking pot can introduce saliva contaminants. Sharing utensils can lead to cross-contamination risks. Skipping the tasting could make it difficult to ensure the dish is seasoned correctly, which could ultimately impact customer satisfaction. Thus, using a clean utensil for each taste is the best option for both food quality and safety.