Pathogens from worker's hands pose the greatest hazard in food safety, potentially making the pasta unsafe to eat.
Pathogens from the worker's hands are most likely to make the pasta unsafe to eat. Pathogens like E. coli or Listeria monocytogenes can contaminate the food and cause foodborne illnesses.
In the scenario described, contamination by chemical allergens from the worker's hands (such as soap residue) or physical hazards like torn packaging fragments are less likely to make the pasta unsafe to eat.
Ensuring proper handwashing practices and implementing preventative controls to minimize biological pathogens are crucial in maintaining food safety.
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