Microorganisms that cause foodborne illnesses, like norovirus, salmonella, and toxigenic E. coli, are commonly transmitted from hand-to-mouth. This route of transmission occurs when infected workers contaminate fresh produce or food contact surfaces by touching them after touching their mouths or using toilets without adequate handwashing.
The best practice to mitigate this risk is to have an illness policy for employees, including a robust monitoring and reporting system to keep workers experiencing acute foodborne illnesses from coming to work until their health condition no longer persists.
Read More
|