A biological hazard in the context of food handling refers to any biological substance that can cause illness or harm to humans. An example of a biological hazard that food handlers might encounter is the bacterium Salmonella.
Salmonella is commonly found in raw poultry, eggs, and sometimes in fruits and vegetables. When food handlers do not practice proper hygiene, such as washing hands after handling raw foods or failing to cook foods to the appropriate temperatures, Salmonella can spread, leading to foodborne illness. Symptoms of a Salmonella infection can include diarrhea, fever, and abdominal cramps, which can be particularly severe in young children, the elderly, and individuals with weakened immune systems.
To prevent biological hazards like Salmonella, food handlers must adhere to rigorous food safety practices. This includes ensuring proper cooking temperatures for meats, avoiding cross-contamination by using separate cutting boards for raw meats and vegetables, and thoroughly washing hands and surfaces after handling food.
By being proactive and vigilant about biological hazards, food handlers can significantly reduce the risk of foodborne illnesses, ensuring a safer environment for consumers.