What defines a food employee in a food establishment?

A food employee in a food establishment is defined by their direct involvement with the handling and preparation of food, along with interaction with food equipment or utensils. The role encompasses anyone who is engaged in tasks that can affect food safety, including cooking, cleaning, or serving food. Thus, the emphasis is on the connection to food products and the tools used in processing or serving them.

This definition is critical in food safety regulations, as those who work with unpackaged food are in positions where they can impact the quality and safety of the food served to customers. Their actions can directly influence the potential for foodborne illness, so understanding who qualifies as a food employee is fundamental for establishing safe food handling practices within an establishment.

The other options do not align with this definition, as they either refer to different roles or lack the direct interaction with food that qualifies someone as a food employee in a food establishment setting.