How can employees reduce the risk of spreading germs?

Using gloves when handling food and staying home when sick are effective practices that employees can implement to significantly reduce the risk of spreading germs.

Gloves act as a barrier between hands and food, helping to prevent the transfer of bacteria and viruses that can cause foodborne illnesses. However, it is crucial to ensure that gloves are used appropriately, including changing them frequently and using them only for their intended purpose.

Staying home when experiencing illness is equally important, as symptoms such as coughing, sneezing, or gastrointestinal distress can easily transmit pathogens to coworkers and customers. When sick employees come to work, they pose a risk not only to themselves but also to the entire food preparation and service environment, potentially leading to outbreaks of foodborne illness.

The other practices mentioned—such as washing hands less frequently, working while experiencing mild symptoms, and sharing gloves—do not contribute to reducing germ spread and can actually increase the risk of transmission in food service settings. Proper hand hygiene and self-isolation during illness are fundamental practices that ensure a safe food handling environment.