Central and Preventable Control (CDC) new study found that the spread of germs from the hands of food workers to food is an important cause of food-borne illness outbreaks in restaurants. It accounts for 89% of outbreaks in which food was contaminated by food workers.
Proper hand washing can reduce germs on workers’ hands and the spread of germs from hands to food and from food to other people.
89% of outbreaks in which food was contaminated is due to food workers hand hygiene.
The U.S. Food and Drug Administration (FDA) recommends hand washing before making food and putting on gloves to make food. FDA advises that hands be washed after Eating, Drinking, Using tobacco, Coughing, Sneezing, Using tissue, Preparing raw animal products, Handling dirty equipment, and Touching the body (such as scratching your nose).
Hand washing may not always be enough to stop the spread of germs from hands to food.
The FDA recommends use of barriers such as gloves to stop the spread of germs. But research on hand washing and glove use in restaurants shows that these practices do not occur as often as they should.
To improve these practices, we must understand factors linked with these practices. CDC interviewed and watched food workers to collect data on these practices.
According to the CDC, 89% of cases of food-borne illnesses caused by food workers are due to inadequate hand washing practices…
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