What is one effective way for food handlers to reduce the risk of foodborne pathogens?

Following proper hygiene and food handling practices consistently is a fundamental method for food handlers to reduce the risk of foodborne pathogens. This involves a series of critical actions, such as washing hands thoroughly before handling food, using gloves when necessary, and ensuring that all kitchen surfaces and equipment are sanitized. Maintaining proper temperature controls for foods, avoiding cross-contamination between raw and cooked foods, and storing food correctly are also vital components of effective food safety practices. By adhering to these protocols, food handlers significantly decrease the likelihood of pathogens multiplying and causing illness.

In contrast, consuming raw foods frequently can increase the exposure to foodborne pathogens, as raw foods may not undergo processes that kill harmful bacteria. Reusing gloves without washing hands undermines hygiene and increases the risk of cross-contamination. Ignoring expiration dates on food products can lead to consumption of spoiled or unsafe food, further elevating the risk of foodborne illness. Thus, consistent attention to hygiene and safe food handling is essential for protecting consumers’ health.