To minimize foodborne illness, employees should do what?

To minimize foodborne illness, employees should change gloves as needed and wash hands frequently. This action is crucial for maintaining proper hygiene practices in a food service environment. Frequent handwashing helps remove pathogens that may be transferred from raw foods, unclean surfaces, or even from other employees. Additionally, changing gloves prevents cross-contamination, especially when switching between different tasks, such as preparing raw meat and handling ready-to-eat foods. This practice significantly reduces the risk of foodborne illnesses by ensuring that employees do not inadvertently transfer harmful bacteria or viruses from one surface or food item to another.

The focus on frequent handwashing and glove changes underscores the importance of proactive measures in food safety. Proper hand hygiene is vital as hands can easily become contaminated, and employees should be vigilant about washing their hands at critical times, such as after using the restroom, handling money, or touching their face, to maintain a safe food handling environment.