Food Handling & Preparation

Exposure to food-borne illnesses can occur as easily as an employee forgetting to wash their hands before they eat or handle food. Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of food-borne diseases. Title 29 CFR 1910.141 mandates that all employee food service facilities and operations shall be carried out with sound hygienic principles such as guidelines on hand-washing frequency and technique, food preparation and storage, and proper disinfection of food preparation areas. Employees should refer to the Food Safety Guidelines USCG 109 on the EH&S website.