Foodborn outbreak has been a major health concern worldwide. Bacterial and viral outbreaks put heavy burden on the healthcare system.
“There is an outbreak of many food -borne diseases due to contamination of food by an animal or environmental source before reaching the point of final preparation. Most viral outbreaks are caused by contamination Sick food worker“The illness and mortality of the US CDC says a recent report of the weekly report.
The data published in March 2025 stated that, “Non -bilogency intervention (eg, usage, use, cleaning and disinfection, and restaurant food areas were closed) was implemented during the possibility of Kovid -19 epidemic, which causes a decrease in Norovirus, which usually spreads by infectious food workers.
“Restaurant managers can reduce contamination by sick food workers by implementing written policies related to sick worker management, workers can develop contingency schemes for employees during exclusion, and address the reasons why employees work while working,” it advises. “Previous studies have shown that following the rules about the exclusion of sick workers from the workplaces and proper hand hygiene have the most impact on reducing the worker and consumer diseases. However, many types of obstacles except sick food workers, such as employees can work to work. Sick,” it is wide.
Personal hygiene tips to prevent food -borne workers
Wash hands thoroughly before handling food. Clean the kitchen surfaces, utensils, and storage areas regularly to prevent cross-polite.
- Ensure that meats, seafood and eggs are cooked for safe internal temperatures. Use a food thermometer to verify the donation.
- Refrigerate items that cause immediate or below at 4 ° C (40 ° F). Avoid quitting food cooked at room temperature for an extended period.
- Keep the raw meat separate from ready-to-eat food. Use separate cutting boards for vegetables and raw proteins.
- Buy food from reputed suppliers. Check the expiration dates and inspect the item for malfunction before consumption.
- Restaurant, cafeteria and home cook should follow
Food Safety Guidelines To reduce risks. - To avoid bacterial contamination, use clean water to cook and wash food.
By implementing these preventive measures, individuals and food businesses can significantly reduce the risk of food -borne outbreaks and protect public health.
