What can lead to carbon monoxide poisoning in food handling environments?

A faulty gas-fired hot water unit can lead to carbon monoxide poisoning in food handling environments because these units can produce carbon monoxide when they malfunction or are not properly ventilated. Carbon monoxide is a colorless, odorless gas that can accumulate in enclosed spaces, posing a significant health risk to individuals exposed to it, particularly in places like restaurants and kitchens where proper ventilation may not always be ensured.

In contrast, improper food storage, use of outdated cleaning supplies, and incorrect refrigeration temperatures relate more to food safety and hygiene concerns rather than to the risks associated with carbon monoxide. These issues can lead to foodborne illnesses or spoilage, but they do not produce carbon monoxide, which is specifically linked to gas appliances and their operational safety.