Employee Behaviors That Can Contaminate Foods

3. There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination?

Several normal behaviors that employees do can contaminate the food they work with and cause their customers to get sick by transferring the pathogens to the food they are handling. Food handlers come in contact with food at almost every step in the flow of food making process. Having good personal hygiene is the single most critical in fighting against transferring foodborne illnesses.

Any food handlers have a chance of contaminating food when they have any foodborne illness, sneezing, coughing, (Symptoms of diarrhea, vomiting, or coughing), any wounds that have pathogens, are in contact with any sick people, and/or they are not washing their hands. In the food service industry there are many ways that employees can contaminate the food they are preparing and serving to the customers. Some of these practices are unintentional, but can still cause serious problems if gone un checked. Some examples of practices and behaviors of contaminating food would be to not practice good
This is the most vital step in my opinion to preventing and transferring of foodborne illnesses, so all employees must monitor handwashing frequency. Although this may appear to many people as fundament trait that everyone does, many food handlers in the industry will fail to wash their hands properly and as often as need be to keep them properly sanitized to handle food. As a manager, it would be my responsibility to make sure that all of my food handlers are trained properly and then continue monitor them. Because in a good work environment we should all hold each other accountable and to a high standard, especially in the hospitality