Question

How can food contamination caused by pathogens on a food handler’s body be controlled?

Answer 1

Food contamination caused by pathogens on a food handler’s body is controlled by the practice of good personal hygiene.

Complete answer:
The first and most important good personal hygiene that includes keeping hands, fingernails, and nose clean, changing the gloves routinely, washing and sanitizing hands completely before dealing with the food, avoiding gum, tobacco, and smoking during work. The food handlers should cover their hairs properly and should avoid touching their shoes to avoid contamination from the floor. If one is sick or unwell then they should not handle the food.

The other thing is to clean and sanitize the working area regularly and cover the food properly to avoid cross-contamination. Care should be taken while handling the food and surfaces like cutlery, bowls, and plates which come in contact with the food .

Any food which is suspicious to look, smell, or taste must be disposed of and must not be served to the customers. Food handling instructions should be followed properly. Swab tests should be done regularly to check the cooking stations.
The cooking time and temperature should also be controlled as cooking the food at a fixed temperature for a certain period of time will also help to prevent the growth of pathogenic bacteria if present.

Note: In big laboratories (e.g. hospitals, food quality control labs), there are instructions on how to safely put on (and take off!) gloves and hair cap. These instructions are very important and should be met to ensure the health of the customers.