All of us, including workers, carry microbial pathogens on our skin, in our hair, on our hands, and in our digestive systems and respiratory tracts.
By failing to understand and follow basic food protection principles, workers may unintentionally contaminate food, food contact surfaces, water supplies, and even fellow workers. One or more of these contaminations ultimately may lead to outbreaks of food-borne illness.
Produce remains a major source of food-borne contamination. For more information about protecting produce, see the "Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables", published by the U.S. Food and Drug Administration.