Answer :
Final answer:
To prevent pathogen transfer, food handlers must maintain regular handwashing, secure long hair, cover wounds, practice proper food storage and thorough cooking, and ensure cleanliness of utensils and surfaces.
Explanation:
Preventing Pathogen Transmission in Food Handling
To minimize the transmission of pathogens from hair and skin to food, food handlers must follow strict procedures. The most essential of these is regular handwashing, which is highly effective against the spread of foodborne illnesses. Food handlers should wash their hands with soap and warm running water for at least 20 seconds before and after handling food, after using the bathroom, and after any activity that could contaminate their hands.
Besides hand hygiene, food handlers should also ensure:
- Long hair is pulled back or secured under a net to prevent contact with food or equipment.
- Any cuts or wounds are properly covered with waterproof dressings.
- Proper food storage, including rotating food in pantries and ensuring that foods are not expired, particularly perishable items such as meat and dairy.
- Thoroughly cooking food to an internal temperature of at least 74 degrees C (165 degrees F) using a cooking thermometer to verify.
- Effective cleaning and sanitizing of all utensils, countertops, and equipment used in food preparation.
- Practicing good personal hygiene by wearing clean clothing and minimizing direct contact with food by using utensils whenever possible.
Understanding and implementing these food safety practices will help prevent contamination and safeguard the health of consumers.