Chapter 21 – Food handlers

A food handler handles food or surfaces that are likely to be in contact with food, such as, cutlery, plates, and bowls. They may be involved in preparation of raw material, cooking, packing, storage, displaying, serving of food, and cleaning of utensils. They are an important link in the chain from farm-to-fork. It is imperative that they possess good hand-washing practices, personal hygiene, clean work attire, follow food-hygiene practices during work and receive regular training to ensure safety of food. During illness, restrictions need to be imposed for food handling. They suffer from various physical, chemical, biologic, mechanical, and psychosocial health hazards at the work place. Adequate food-safety training for food handlers is essential to ensure good practices at work.