Bacteria spread by transfer from one source to another.
A food handler`s challenge will be to stop the bacteria from spreading and growing. This can be done by good hygiene practices and following control measures.
- Hand washing as frequently as possible based on the nature of duties being carried out
- Washing and disinfecting surfaces, utensils and equipment as required considering the nature of tasks done
- Separating and zoning of areas functions and equipment
- Following good personal hygiene habits
- Keeping food hot or cold and always ensuring minimum exposure to danger zone
- Keep areas dry ensuring that no water is made available for bacteria to multiply
- Keep things clean to ensure that bacterial growth is curtailed limiting food available
Spoilage Bacteria
These bacteria is usually responsible for food spoilage. Eg: Rotten Vegetables