Introduction to Food Contamination by Food Handlers
Food safety is a shared responsibility, with food handlers on the front lines of preventing widespread illness. While some contamination can occur from food sources, human error is a major contributing factor in outbreaks of foodborne diseases. Understanding the specific actions and oversights that lead to contamination is the first step toward creating a safer environment for everyone who consumes food. This article details five primary ways food handlers can introduce hazards into the food supply chain, complete with preventative measures.
1. Poor Personal Hygiene and Health
Poor personal hygiene is a primary way food handlers can contaminate food. Pathogens can transfer from an infected person's hands if they don't wash properly after using the restroom or before handling food. Clothing, hair, or jewelry can also introduce contaminants. Working while sick, even with a cold, poses a significant risk of spreading viruses and bacteria.
Practical Hygiene Measures:
- Wash hands thoroughly for at least 20 seconds.
- Wear clean aprons, tie back hair, and remove jewelry.
- Do not work when sick with gastrointestinal symptoms.
- Use tongs or gloves for ready-to-eat foods.
2. Cross-Contamination
Cross-contamination occurs when bacteria transfer from one item to another. Food handlers can cause this by using the same equipment for raw and cooked foods without cleaning. Raw meat juices dripping onto other foods also cause cross-contamination.
How to Prevent Cross-Contamination:
- Use separate, often color-coded, equipment for raw and cooked foods.
- Store raw meat on lower refrigerator shelves.
- Wash and sanitize surfaces after contact with raw food.
3. Improper Temperature Control
Bacteria multiply rapidly in the temperature danger zone (41°F to 135°F / 5°C to 57°C). Failure to keep hot food hot and cold food cold, or improper cooking and cooling of food, allows bacteria to grow.
Temperature Control Best Practices:
- Monitor and log food temperatures regularly.
- Cook meats to safe internal temperatures.
- Cool hot foods quickly before refrigeration.
4. Inadequate Cleaning and Sanitizing
Insufficient cleaning and sanitizing of surfaces and equipment allow bacteria to thrive and spread to food. This includes improper cleaning of utensils, cutting boards, and even dish towels.
Cleaning vs. Sanitizing:
- Cleaning removes dirt.
- Sanitizing reduces microorganisms.
| Process | Purpose | Example | Frequency |
|---|---|---|---|
| Cleaning | Removes visible dirt, food particles, and grease. | Wiping a countertop with soapy water. | After each use, or when spills occur. |
| Sanitizing | Kills or reduces the number of bacteria on a surface. | Applying a food-safe chemical solution after cleaning. | After each use with raw food, and before preparing ready-to-eat food. |
| Disinfecting | Kills nearly 100% of all bacteria, fungi, and viruses. | Using a disinfectant on non-food contact surfaces. | As needed, or per a strict schedule, such as for toilets. |
5. Physical and Chemical Contamination
Physical contaminants like hair or jewelry can fall into food. Chemical contamination occurs when cleaning products or other toxins contact food due to improper storage or use.
Prevention of Physical and Chemical Hazards:
- Store cleaning supplies away from food.
- Cover hair and remove jewelry.
- Train staff on chemical use and storage.
Conclusion
Preventing food contamination by food handlers is essential for public health. By focusing on proper hygiene, preventing cross-contamination, controlling temperatures, and maintaining cleanliness, food handlers significantly reduce the risk of foodborne illness. Education and consistent practice of these principles are vital.
For additional resources and training on food safety, you can visit the FDA's official food safety website.
