What is one of the critical risk factors in food safety?

Poor personal hygiene is a critical risk factor in food safety because it significantly impacts the likelihood of contaminating food with harmful pathogens. When food handlers do not practice proper hygiene—such as washing their hands before handling food, after using the restroom, or after touching raw foods—they can transfer bacteria, viruses, or other contaminants from their bodies to the food. This can lead to foodborne illnesses, which are often caused by contaminated food being consumed.

In high-risk environments, such as restaurants and food service facilities, maintaining personal hygiene is essential to ensure the safety of the food served to customers. This includes practices like wearing clean clothing, using gloves appropriately, and keeping hair tied back. These measures help to minimize the risk of food contamination, thereby reducing the chances of foodborne illnesses and outbreaks associated with contaminated foods.