Risky food preparation practices were commonly reported by food service workers and reported in a study conducted by Environmental Health Specialists at the State and Federal level.
When asked key hygiene questions, food workers said that at work:
- 60% did not always wear gloves while touching ready-to-eat (RTE) food.
- 33% did not change gloves between handling raw meat and RTE food.
- 23% did not always wash their hands.
- 53% did not use a thermometer to check food temperatures.
- 5% had worked while sick with vomiting or diarrhea.
The authors conclude, “This study provides valuable information concerning the prevalence of food preparation practices and factors that may impact those practices. Additional research is needed to better understand those factors.”
This study is very troubling. These are all critical FDA health code violations. Restaurants cited for any of the above could be closed down if they are not corrected.
No wonder 8 people die and 250 are admitted to the hospital every day from food borne illness costing society a projected $70,000,000,000.00 yearly.
When will society demands higher standards?
You can demand higher standards.