What should food workers do to prevent biological hazards from contaminating food?
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Answer ( 1 )
Food workers can take several important steps to prevent biological hazards from contaminating food. First, they should always wash their hands thoroughly with soap and water before handling food, especially after using the restroom, coughing or sneezing, or touching their face. This simple but crucial step can significantly reduce the risk of transferring harmful bacteria or viruses to the food.
Secondly, food workers should ensure that all raw meats and seafood are stored separately from ready-to-eat foods to prevent cross-contamination. Using separate cutting boards and utensils for raw and cooked foods can also help minimize the risk of spreading harmful pathogens. Additionally, maintaining proper cooking temperatures and avoiding cross-contact between raw and cooked foods are essential practices to prevent biological hazards from contaminating food.
Lastly, regular cleaning and sanitizing of kitchen surfaces, equipment, and utensils is vital in preventing the spread of bacteria and other contaminants. Food workers should follow established cleaning protocols to ensure that all areas where food is prepared or stored remain free from biological hazards. By implementing these preventive measures, food workers can effectively reduce the risk of contamination and protect consumers from potential illness.