What must food establishments do to minimize foodborne illnesses?

Implementing hygiene practices and employee health policies is essential for minimizing foodborne illnesses in food establishments. These practices are integral in ensuring the safety of food from the moment it is prepared until it reaches the customer.

Hygiene practices include thorough handwashing, use of gloves, and maintaining clean surfaces and equipment. These measures help prevent cross-contamination that can occur when handling raw and cooked foods. Additionally, employee health policies such as ensuring that sick employees do not handle food can significantly reduce the risk of spreading pathogens that can cause foodborne illnesses.

By focusing on hygiene and health policies, food establishments are actively working to create a safe environment for food preparation and service. This proactive approach not only protects customers from potential health hazards but also helps establishments comply with health regulations, ultimately fostering a culture of safety within the food industry.