Which of the following is an example of a physical barrier to prevent contamination?

The correct choice highlights physical barriers used in food safety to prevent contamination during food handling and preparation. Utensils such as tongs and gloves serve as direct protectors, minimizing skin contact with food, thereby reducing the risk of transferring harmful pathogens or contaminants from hands to food items. These tools are designed specifically to create a physical distance between the food and potential contaminants, effectively controlling the hygiene levels during food service.

While glasses and masks do provide protection, they are primarily related to personal safety for the individual handling food rather than directly preventing contamination of the food itself. Pans and trays, on the other hand, are designed to hold food but do not serve as barriers in the same way that gloves and tongs do. Paper towels and cleaning sprays are useful for cleaning and sanitizing surfaces but do not act as barriers during the actual handling of food. Thus, utensils like tongs and gloves exemplify the physical barriers that are essential in maintaining hygiene standards and preventing contamination in a food handling environment.