The food safety practice that will help prevent biological hazards is proper handwashing combined with good personal hygiene, proper cooking to recommended internal temperatures, temperature control for storage, and prevention of cross-contamination by separating raw and cooked foods. These practices reduce contamination risks from bacteria, viruses, parasites, and fungi, thus preventing foodborne illnesses effectively.
Key Food Safety Practices to Prevent Biological Hazards
- Proper Handwashing : Regular and thorough washing of hands with soap and water before handling food removes harmful pathogens and is one of the most effective methods to prevent biological contamination.
- Temperature Control : Cooking foods to safe internal temperatures (e.g., 165°F/74°C for poultry) kills harmful bacteria. Keeping cold foods at or below 40°F (4°C) and hot foods above 140°F (60°C) inhibits bacterial growth.
- Cross-Contamination Prevention : Using separate cutting boards, utensils, and storage for raw and cooked foods prevents transfer of pathogens.
- Sanitation and Hygiene : Regular cleaning and sanitizing of surfaces and utensils, along with personal hygiene practices such as wearing gloves when necessary, help maintain a safe food handling environment.
Integrating these practices helps significantly reduce the risk of biological hazards in food preparation and storage.
