In most food processing or food service environments the handling of food is commonplace and often impossible to avoid. Cross-contamination by the transfer of pathogenic or food spoilage organisms can be a significant issue. Hands are one of the most common vehicles for transfer of microorganisms and can become contaminated in several ways. Poor hand washing frequencies and not following the correct hand washing procedure are the most common problems observed.
We use cookies to help improve our website, personalise your experience and for marketing purposes. You can agree to "Accept All" or click "Change Settings" to choose which data we collect. To find out more about the cookies we use, please see our cookie policy.
