In which two ways can a food handler chemically contaminate food?

A food handler can chemically contaminate food primarily through inadequate handwashing practices. When food handlers do not wash their hands properly, they can transfer harmful substances, such as chemicals from cleaning agents, pesticides, or other toxic materials, directly to the food they are preparing or serving. This can lead to foodborne illness and contamination that poses a risk to consumers.

In the context of food safety, handwashing is a critical practice to remove any residues or contaminants from hands before handling food, thereby ensuring that the food remains safe and free from chemical agents that could be harmful. Proper handwashing techniques include using soap, scrubbing for at least 20 seconds, and rinsing thoroughly to eliminate any contaminants.