Tsige Ketema

Hygienic Food Handling Practices Tsige Ketema

In an era of frequent travel, safe food handling practices are imperative given the potential for widespread outbreaks of food-borne illness. Data on risk factors for food-borne diseases indicates that the majority of outbreaks are the result of faulty food handling practices and cross contamination of enteric related pathogens from surfaces like coin and dish washing water to food. Thus, Lack of personal hygiene among food handlers, poor hand and surface hygiene continues to be the main rout of transmission for enteric-related pathogens to food via the hands of food handlers in the food industry specially in hotels serving ready to eat food and beverages. Therefore, the author of this book would like to share their finding about the potential health risks associated with unhygienic handliing of food, critical surfaces and simiultanious handling of coin and food without proper hand washing. Besides, measures to avoid cross contamination then food born illness are also briefly discussed in this book