If employees are ill, they can transfer pathogenic organisms to the products they are handling. This mainly occurs due to poor personal hygiene and employees’ hands cross contaminating product and potentially passing on the illness to the person consuming the product. Some of these illnesses that employees can transfer to food include Hepatitis A, Salmonella, E. coli O157:H7, Norovirus, Shigella spp, etc.

March 23rd, 2018 at 03:03 pm