Open AccessGood Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
Author(s) -
Melissa Holmes-Pearce,
Mark A. Ritenour,
Amy Simonne,
J. K. Brecht,
S. A. Sargent,
Keith R. Schneider
Publication year - 1969
Publication title -
edis
Language(s) - English
Resource type - Journals
ISSN - 2576-0009
DOI - 10.32473/edis-fy716-2004
Subject(s) - sanitation , hygiene , business , consumption (sociology) , service (business) , food safety , environmental health , marketing , medicine , sociology , social science , pathology
With increased consumption of fresh produce, the number of foodborne illnesses associated with fresh produce has also increased. Young children, the elderly, and people with immuno-compromising conditions such as HIV, AIDS, and cancer run even greater risk of serious illness or death related to contaminated foods. Therefore, it is now more important than ever that everyone involved in handling food uses recommended sanitation practices. Regardless if one works in the field, a packinghouse, a warehouse, on the loading dock, at a grocery store, or in a restaurant, good practices that assure food safety start at home and continue into the workplace. Always remember that the food products you handle MUST be safe to consume when they leave your care; your job depends on it. This document is FCS8766, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611. Publication: December 2004.