Which of the following describes "poor personal hygiene"?

The description of "poor personal hygiene" is accurately captured by the issue of improper hand washing and ill food handlers. Personal hygiene in the food handling context refers to the practices that individuals must follow to maintain cleanliness and prevent foodborne illnesses. When food handlers do not wash their hands properly, they risk transferring harmful pathogens from their hands to the food they are preparing. This can occur after using the restroom, touching their face, or handling raw food.

Additionally, if food handlers are ill, they can contaminate the food with viruses or bacteria that they may be carrying, further contributing to the risk of foodborne illness. Thus, both improper hand washing and the presence of ill food handlers are direct indicators of poor personal hygiene, leading to unsafe food handling practices.

The other options highlight important practices in food safety but do not directly relate to personal hygiene. Cooking food at adequate temperatures is about ensuring proper cooking methods to kill pathogens, using sanitized equipment refers to the cleanliness of utensils and surfaces, and wearing gloves while preparing food can prevent contamination but does not inherently cover the practices associated with personal hygiene.