A food handler transferring pathogens from hands to food could have been prevented primarily through proper hand hygiene and safe food handling practices. Key preventive measures include:
- Thorough handwashing : Food handlers must wash their hands thoroughly with soap and warm running water for at least 20 seconds before handling food, after using the restroom, touching their face or hair, handling raw meat, or any activity that could contaminate hands. This includes washing backs of hands, wrists, between fingers, and under fingernails
- Using proper handwashing technique : Steps include wetting hands, applying soap, rubbing all hand surfaces including thumbs and fingertips, rinsing with clean water, and drying with disposable towels. Turning off taps with a towel prevents recontamination
- Wearing disposable gloves correctly : Hands should be washed before putting on gloves and gloves should be changed regularly, especially after handling raw foods or when gloves become contaminated
- Avoiding behaviors that contaminate hands : Such as touching face, hair, clothing, eating, smoking, or handling money while preparing food
- Maintaining good personal hygiene : Wearing clean protective clothing, keeping nails short and clean, covering wounds with waterproof bandages, and reporting illness to supervisors to avoid food handling when sick
- Training and supervision : Food handlers should be properly trained in hygiene and handwashing, and management should enforce these practices consistently to prevent contamination
By implementing these measures, the transfer of pathogens from hands to food can be effectively prevented, reducing the risk of foodborne illness outbreaks
