How can food service workers prevent foodborne illness?

Practicing proper hygiene and food safety protocols is essential for food service workers to prevent foodborne illness. This includes regular handwashing, using gloves when handling food, and maintaining clean workspaces. Proper hygiene helps eliminate pathogens that can be present on hands, surfaces, and equipment, thereby reducing the risk of cross-contamination.

Food safety protocols are also critical, as they guide workers on safe food handling practices, correct storage temperatures, and proper cooking procedures. These routines ensure that food remains safe from contamination throughout its preparation and serving processes.

While using organic ingredients, cooking food at high temperatures, and minimizing employee training may touch on aspects of food preparation or sourcing, they do not address the fundamental need for consistent hygiene and adherence to safety standards, which are proven methods to effectively reduce the incidence of foodborne illnesses.