How can equipment contribute to food contamination?

Equipment can contribute to food contamination primarily when it is improperly constructed or contaminated. This means that if equipment is designed in a way that does not allow for proper cleaning or sanitizing, it can harbor bacteria or pathogens that could transfer to food. Additionally, if the equipment itself becomes contaminated, perhaps from previous uses or inadequate cleaning, it poses a risk of contaminating the food that comes into contact with it.

For example, equipment with cracks or crevices can trap food debris and microorganisms, making it difficult to clean thoroughly. Furthermore, equipment that has been exposed to harmful contaminants—be it from raw foods, inappropriate cleaning materials, or environmental factors—can lead to cross-contamination.

The other options either present unrealistic scenarios or do not align with the principles of food safety. Being too clean or frequently sanitized does not cause contamination; rather, those practices help prevent it. Similarly, restricting equipment use to only raw food is not sufficient to avoid contamination if the equipment is not properly maintained and constructed to prevent cross-contamination. Thus, since the correct answer addresses the key factors that can lead to food contamination, it highlights the importance of proper equipment design and maintenance in food safety.