© 2005 by Taylor & Francis Group, LLC. More than 215 million cases of infectious disease are caused by foodborne illness in industrialized countries each year, but the true incidence is difficult to determine because actual illness cases are probably underreported (1,2). The five major risk factors related to employee behaviors and preparation practices in retail and food service establishments that have been identified as contributing to foodborne illness are improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, and poor personal hygiene (3). The five key public health interventions to protect consumer health are demonstration of knowledge, employee health controls, controlling hands as a vehicle of contamination, time and temperature parameters for controlling pathogens, and the consumer advisory notices (3). Three of the important interventions rely directly or indirectly on the employee and individual personal hygiene.
Publication Source (Journal or Book title)
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
McMillin, K. (2005). Personal hygiene. Handbook of Food Science, Technology, and Engineering - 4 Volume Set, 3389-3401. Retrieved from https://digitalcommons.lsu.edu/animalsciences_pubs/902