Sick food handlers who work with food create a type of food hazard called biological hazard. Biological hazards include bacteria, viruses, yeast and parasites that are introduced to food from the environment which raises food safety concerns. A sick person is a direct source of these pathogens which increases the risk that these biological hazards may be transferred to food.
Further Explanation:
There are three types of food hazards:
Biological hazards are microorganisms in food that cause illnesses such as Salmonella spp. Hepatitis A and Trichinella spiralis.
Physical hazards are foreign matter found in food that may cause injury or sickness when ingested. Examples include metal and glass fragments.
Chemical hazards include chemicals that are naturally occurring (such as allergens), intentionally added substances (including preservatives, food coloring, etc) and unintentionally added chemicals (like cleaning chemicals, agricultural chemicals, etc) in food at amounts that are dangerous to humans. These substances may trigger allergic reactions, production of toxins, poisoning, and injuries.
Cross-contamination is the process of transferring hazards to food from other food, cutlery, and kitchenware when they are improperly handled. This can be prevented by following food safety protocols such as, but not limited to, good hygiene practices, and HACCP.
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Keywords: food safety, biological hazards
