What are two steps employees can take to protect against Food Service contamination?

Practicing good personal hygiene is crucial in preventing food service contamination. Employees who maintain cleanliness by regularly washing their hands, wearing clean uniforms, and adhering to hygiene practices greatly reduce the risk of transferring harmful bacteria and pathogens to food. This includes washing hands before preparing food, after using the restroom, and after handling raw foods, all of which play a significant role in food safety.

Minimizing handling of food also contributes to reducing contamination, as less physical contact with the food decreases the likelihood of transferring germs. While keeping serving utensils at a buffet is important for avoiding Cross-Contamination, it's essential to ensure that utensils are regularly cleaned and replaced rather than limited in numbers. Preparing food in large batches doesn't necessarily protect against contamination and could potentially lead to unsafe temperature controls if not managed properly. Therefore, maintaining personal hygiene is a fundamental step employees can take to prevent food service contamination.