Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

@article{Todd2010OutbreaksWF,
  title={Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.},
  author={Ewen C D Todd and Barry S Michaels and Judy D. Greig and Debra Smith and J. T. Holah and Charles A Bartleson},
  journal={Journal of food protection},
  year={2010},
  volume={73 8},
  pages={1552-65}
}
Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when… CONTINUE READING

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