Food Safety Priorities
Guaranteeing that food consumed is the highest quality and has been handled in the safest way is a priority no matter where your operation is located. Today we know that most foodborne illnesses come from the food service worker. It is a great responsibility, assuring the quality and safety of the food served to customers.
Quality in Process trains employees to understand the transmission of foodborne illnesses and the illnesses that are of the utmost concern in the food industry.
Below shows charts to help you visualize the importance of good personal hygiene in the food industry and not working while sick:
Hand washing is critical because an incredibly small amount of Noro virus particles can lead to foodborne illness.
Just imagine, it only takes:
10 to 100
viral particles to make someone ill.
viral particles can be in one gram of feces.
Viral particles can come from one projectile vomiting incident;