Poor personal hygiene among food workers is a common risk factor in all food establishments, along with cross-contamination and failure of temperature control.
Poor personal hygiene among food workers is a common risk factor in all food establishments as it can lead to contamination of food with harmful microorganisms. This includes handling or preparing food with unwashed hands, which can introduce pathogens like norovirus.
Cross-contamination and failure of temperature control are other significant factors contributing to foodborne diseases. These risks can occur at any stage from food production to consumption, emphasizing the importance of proper hygiene and food safety practices.
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