Food handlers can contaminate food in a number of ways. Improper hygiene is one of the main causes. If a food handler doesn’t properly wash their hands after using the restroom or handling raw food, they can spread bacteria such as Salmonella and E. coli, which can cause food-borne illnesses. Food handlers should also avoid touching ready-to-eat foods with their bare hands; if possible, they should use gloves when handling foods.
Cross-contamination is another common way food handlers can cause contamination. This is when bacteria from raw food such as poultry or seafood gets transferred to other foods such as cold salads or cooked foods. To prevent cross-contamination, food handlers should ensure raw and cooked foods are kept separate and stored in separate containers. They should also always use clean utensils and cutting boards when preparing food and properly clean and sanitize them between uses.
In addition, food can be contaminated if it is not cooked at the right temperature or for the right amount of time. For example, undercooked poultry can contain Salmonella bacteria. As such, food handlers should use a food thermometer to ensure food is cooked to a safe internal temperature. Food should also be served or stored at safe temperatures, as bacteria can grow rapidly when foods are left at room temperature for too long.
